Raspberry Jam Recipe, the fine red Jelly quickly and easily homemade

Freshly cooked raspberry jam on the bread
A fine raspberry fruit spread on the bread with quark.

Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Here comes my Raspberry Jam recipe. A raspberry jelly made from frozen fruit for a quick preparation in every season. I love raspberries. Fresh raspberries are now available all year round. But they are also available as off-season fruit from June to August at a very competitive retail price. To be honest, bought jam does not taste as good to me as home-made jam. So in winter the best option for a delicious marmalade on the breakfast table is to use the freezer. With raspberries, I could even see that the jam made from frozen fruit is in no way inferior to the jam made from fresh fruit. Great news: We’ll save time, money and be independent of the gardening season! Step by step I would now like to show you the way to the fruit spread with many photos. I wish you joy in preparing it and much success!
Strawberry jam bread close-up
Homemade jam tastes best, jam bread close-up.
strawberry jam recipe I show you in another post. © Food Photographer Thomas Sixt

1. Prepare Jelly or Jam from Raspberries

What are we cooking? Let’s have a look shortly at the categories: For my personal recipe I waver between jam, fruit spread and jelly. It’s just a matter of interpretation… I have made my experiences with the preparation of raspberries and would like to share them with you: Botanically speaking, the raspberry is not a berry but a fruit of the collection. We feel this clearly in all the gaps between our teeth when we boil the raspberry and then put it directly into the glass.
I pass a jam of raspberry fruits through a fine sieve.
Cook stone-free raspberry jelly: I’ll show you exactly how it works further down in my recipe.
Raspberry jam on the bread with cottage cheese
A freshly cooked raspberry jam, velvety soft on the quark bread – a real treat!
A freshly cooked raspberry jam, velvety soft on the curd bread – a real treat! © Food Photographer Thomas Sixt As ingredients for your jam you need: For a fruit spread that lasts up to a year you should have these kitchen utensils: Hygiene during preparation is very important:
  1. I clean my jam jars thoroughly before filling.
  2. Additionally I use vinegar essence, of which I put 2-3 tablespoons into the empty jars and screw the lid on. Then I shake the glasses so that the acid is distributed inside. Then I open the glass again and pour the rest of the vinegar into the next glass for repetition.
  3. For filling the glasses I like to use a beak cup. So nothing stains the edge of the glass.

2. My Secrets of Jam

Raspberry jam, jelly test
Gelling test for firmness of the raspberry jam
Gelling test for firmness of raspberry jam.

3. Raspberry Jam Recipe

Raspberry Jam Recipe

A professional cooking guide for preserving food, photographed and written down by Thomas Sixt.

Servings 4 Jars
Calories 443
Total Time 30 Min.
Delicious jam made from raspberries of frozen fruit quickly made. In my article I show you how to prepare aromatic raspberry jam. Have fun cooking jam and good luck…

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Freshly cooked raspberry jam on the bread
A fine raspberry fruit spread on the bread with quark.

Preparation Time

10 Min.

Cook Time

20 Min.


1 kg rasberries (outside of the season gladly deep frozen goods)
1/2 kg Gelling sugar (gelling sugar 2:1)
50 ml orange liqueur (Cointreau or Grand Marnier)


Cooking marmalade

Frozen raspberries
Frozen raspberries

Put 1kg of frozen raspberries in a sufficiently large pot.

Preserving sugar

Use preserving sugar 2:1: 1 kg raspberries and 0.5 kg preserving sugar.

Raspberries, preserving sugar, Cointreau

Add raspberries and jam sugar with Cointreau

Heat the pot. Bring the ingredients to the boil, stirring constantly at the bottom with a spatula so that nothing burns.

Cook the raspberry jam for five minutes.

Passing through a sieve

Pass raspberry jam

Use a second saucepan. Put on a fine sieve. Put a part of the hot jam in the sieve to pass through.

Strain raspberry jam through a sieve with a ladle

Slide the cooked fruit-sugar mixture through the sieve with the ladle in a circular motion. The kernels remain stuck – a marc of raspberry kernels.

Heat the pot with the seed-free jelly and let it boil up for another 2 minutes.

Raspberry jam, jelly test
Gelling test for firmness of the raspberry jam

Perform the gelling test. For this purpose put some of the jelly on a small plate and let it cool down. You can pull through the fruit preparation with a spoon or with your finger, if the jam "stands still", the firmness is optimal.


Jars for jam

Prepare the jars for filling with lids. Close the filled jars quickly so that a vacuum is formed.

Freshly cooked raspberry jam on the bread
A fine raspberry fruit spread on the bread with quark.

The aromatic raspberry jam is ready. You can enjoy it after it has cooled. Enjoy it.

4. Calories and Nutritional Values

5. Other Fruit Spreads

Strawberry Jam
Apricot Marmalade
Apricot Jam Recipe and how Jam makes it to the Wall at my Place
Berry Fruit Jam Recipe

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