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Raspberries are my favourite berries! I honestly could eat them all year-round. Although different varieties guarantee a harvest over several months, there comes a time when the last fresh berry has been devoured. That’s usually the time when I’m grateful to my summer self that it managed to keep back enough raspberries to make jam. While traditional raspberry jam is really wonderful in itself, I like to experiment with flavours, and I’m happy to show you my favourite raspberry jam variations.

Here are five of my favourite flavour combinations, from timeless vanilla to indulgent white chocolate and pistachios.

Note: Before you start, sterilise your jars and lids properly to prevent your jam from spoiling. In this guide, you can see how it’s done.

Raspberry Vanilla Jam

This is a classic variation, yet a very satisfying one. The vanilla adds smoothness and velvety richness and takes the edge off the raspberries’ acidity.

It goes exceptionally well on toast and makes for a wonderful breakfast treat.

Raspberry Jam with Vanilla

A smooth flavour combination of sweet raspberries and the soft, velvety fragrance of fresh vanilla.

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Prep Time 10 minutes mins

Cook Time 4 minutes mins

Course: Preserve

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg raspberries
• 500 g preserving sugar 2:1 OR
• 500 g sugar AND
• 1 pck pectin
• 1/2 vanilla pod

Equipment

• 6 jam jars of 250 ml

Method

 

1. Sterilise the jars and lids and let them cool down.
2. Put the raspberries, sugar and pectin or the preserving sugar in a pot and stir them gently so that everything is evenly mixed.
3. Let the mixture sit for about 10 minutes. During that time, the raspberries release a bit of juice.
4. Blend the fruit-sugar mix.
5. Cut the half vanilla pod open lengthwise and scrape the pulp out. Add this and the pod to the fruit mix into the pot.
6. Bring the mixture to a rolling boil and let it boil for 4 minutes.
7. Check if the jam is ready by putting a dollop of it onto a cold plate. If the jam thickens and leaves a trace when you wipe through with a finger, it's ready to be put in jars.
8. Fill the raspberry-vanilla jam in jars and close them immediately with the lids.
9. Put the jars upside down on a dishcloth for about 10 minutes. Then, flip them back and let them cool down completely.

Notes

Raspberry Vanilla Jam can be stored for up to one year in a cool and dark place (e.g. the basement). Once opened, keep the jar in the fridge and consume it within two weeks.

Raspberry Lavender Jam

Lavender and raspberry are not only in the same colour range but also pair really well in flavour. The lavender’s distinct floral note complements the raspberries’ natural acidity.

One note, though: stick to the amount of lavender I indicated in the recipe. Lavender tends to develop a stronger flavour over time, and when you use more initially, it could taste soapy after a while.

Raspberry lavender jam with its extravagant, floral flavour, is a sophisticated addition to a fine tea party. It matches well with scones, shortbread or stirred in yoghurt.

Raspberry Lavender Jam

A deliciously floral and fruity jam in a more extravagant twist on classic raspberry jam. The lavender adds an elegant note to the raspberries. Use it sparingly.

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Prep Time 20 minutes mins

Cook Time 4 minutes mins

Course: Preserve

Ingredients Method Notes

Ingredients

  

• 1 kg raspberries
• 500 g preserving sugar 2:1 OR
• 500 g sugar AND
• 1 pck pectin 2:1
• 1 tbsp fresh or dried lavender

Method

 

1. Sterilise the jars and lids and let them cool down.
2. Put the raspberries together with the preserving sugar or the sugar and pectin in a pot and mix it all together.
3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
4. Blend the fruit mix with a stick blender.
5. Add the fresh or dry lavender flowers and bring the mixture to a rolling boil.
6. Let it boil for 4 minutes.
7. Check if the jam's ready by pouring a dollop of it on a cool plate. When you tilt the plate, the jam shouldn't run off.
8. When the jam's ready, pour it into the jars and seal them tightly with their lids.
9. Put the jars upside down on a dishcloth for about 10 minutes. Then, flip them upwards again and let them cool down.

Notes

Raspberry Lavender Jam can be stored for up to one year in a cool and dark place (e.g. the basement). Once opened, keep the jar in the fridge and consume it within two weeks.

Raspberry Jam with Thyme and Basil

If you’ve never added herbs to jam before, this combination might surprise you. The earthy note of the thyme and the smooth, balsamic flavour of basil make a wonderful contrast to the natural raspberry flavour.

Raspberry jam with thyme and basil is not only a delicious spread on your morning toast, but also a great addition to a cheese board.

Raspberry Jam with Thyme and Basil

Fresh thyme and basil lend this raspberry jam an unexpectedly delicious herbal flavour. The result is a sophisticated jam that pairs just as well with cheese as it does with breakfast toast.

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Prep Time 3 hours hrs 20 minutes mins

Cook Time 4 minutes mins

Course: Preserve

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg raspberries
• 500 g preserving sugar 2:1 OR
• 500 g sugar AND
• 1 pck pectin 2:1
• 1 tbsp fresh thyme leaves
• 10 - 15 basil leaves, chopped

Equipment

• 6 jars of 250 ml with lids

Method

 

1. Sterilise the jars and lids and let them cool down.
2. Put the raspberries and the preserving sugar or the sugar and pectin into a pot and mix it all well.
3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
4. Blend the fruits with a stick blender.
5. Add the thyme leaves and bring it all to a rolling boil.
6. Let it boil for about 4 minutes.
7. To check if the jam is ready, pour a dollop of it onto a cool plate. When you tilt the plate, it shouldn't be runny but gooey to solid.
8. When the jam is ready, pour it into the jars and close them tightly with the lids.
9. Put the jars upside down on a dishcloth for about 10 minutes.
10. Flip them back up again and let them cool down.

Notes

Raspberry jam with thyme and basil can be stored in a cool and dark place (e.g. basement) for up to one year. Once opened, keep the jar in the fridge and consume it within two weeks.

Raspberry Jam with Lemon and Lemon Balm

Now, this raspberry jam variation doesn’t attempt to smooth over the raspberries’ slight acidity. On the contrary, it aims to underline it by adding a different kind of acidic fruit, the lemon. To round it off, we add a few leaves of lemon balm, which add a natural freshness and, well, balmyness.

Raspberry jam with lemon and lemon balm tastes wonderful in yoghurt and as an extravagant ingredient in dressings for leaf salads.

Raspberry Jam with Lemon and Lemon Balm

Bright lemon juice and fresh lemon balm give this jam a wonderfully refreshing flavour. It's light, vibrant, and perfect for anyone who enjoys a hint of citrus.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 minutes mins

Course: Preserve

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg raspberries
• 500 g preserving sugar 2:1 OR
• 500 g sugar AND
• 1 pck pectin 2:1
• 1 lemon (zest and juice)
• 10 - 15 leaves lemon balm (finely chopped)

Equipment

• 6 jars of 250 ml with lids

Method

 

1. Sterilise the jars and lids and let them cool down.
2. Put the raspberries and the preserving sugar or the sugar and pectin into a pot and mix it all well.
3. Let the mixture sit for about 10 minutes until the raspberries release a bit of juice.
4. Blend it all with a stick blender.
5. Add the juice and zest of lemon and bring the mixture to a rolling boil.
6. Let it boil for about 4 minutes.
7. Check if the jam is ready by dropping a dollop of it onto a cool plate. When you tilt the plate, the jam should not be runny, but gooey or solid.
8. When the jam is ready, pour it into the jars and close them tightly with the lids.
9. Put the jars upside down on a dishcloth and leave them for about 10 minutes.
10. Flip the jars back again and let them cool down.

Notes

Raspberry jam with lemon and lemon balm can be stored in a cool and dark place (e.g. the basement) for up to one year. Once opened, keep the jar in the fridge and consume it within two weeks.

Raspberry Jam with White Chocolate and Pistachios

Looking for something a little more luxurious? This raspberry jam is my boys’ (and their girlfriends’) favourite variation. It’s deliciously rich with the white chocolate chunks that, if added right before filling the jar, are still visible in the jam. Coarsely chopped pistachios increase the luxurious feel. In fact, raspberry jam with white chocolate and pistachios on a scone, for example, makes almost a cake. 😊

This creamy raspberry jam with white chocolate and pistachios not only transforms simple bread into an indulgent treat; it can also be used as one, for example, as a cake filling.

Raspberry Jam with White Chocolate and Pistachios

Creamy white chocolate and crunchy pistachios transform raspberry jam into an indulgent treat. Rich, fruity, and slightly nutty, it's a wonderful choice for desserts, pastries, or a special breakfast.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 minutes mins

Course: Preserve

Ingredients Equipment Method Notes

Ingredients

  

• 1 kg raspberries
• 500 g preserving sugar 2:1 OR
• 500 g sugar AND
• 1 pck pectin 2:1
• 100 g white chocolate, roughly chopped
• 50 g roasted pistachios, roughly chopped

Equipment

• 6 jars of 250 ml with lids

Method

 

1. Sterilise the jars and lids and let them cool.
2. Put the raspberries and the preserving sugar or sugar and pectin into a pot and stir it all well.
3. Let the mixture sit for about 10 minutes until the raspberries release a bit of their juice.
4. Blend it all with a stick blender.
5. Add the roughly chopped pistachios and bring the mixture to a rolling boil.
6. Let it boil for about 4 minutes.
7. Check if the jam is ready by dropping a dollop of it on a cool plate. When you tilt the plate, the jam should be viscous or solid.
8. Now add the roughly chopped white chocolate and swiftly stir it into the jam. The chunks should not melt down completely.
9. When the jam is ready, fill it into the jars and close them tightly with the lids.
10. Put the jars upside down on a dishcloth and leave them like that for about 10 minutes.
11. Flip the jars back and let them cool down.

Notes

Raspberry jam with white chocolate and pistachios can be stored in a cool and dark place (e.g. a basement) for up to one year. Once opened, keep the jar in the fridge and consume it within two weeks.

Which Raspberry Jam Variation Should You Try First?

Not sure which recipe to try first? Here’s a quick overview:

If you’re making the most of raspberry season, you might also enjoy my elderflower jelly recipe or discover even more flavour inspiration in my strawberry jam variations.

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Frequently Asked Questions

Can I use frozen raspberries to make jam?

Yes. Frozen raspberries work just as well as fresh ones and don’t even need to be thawed first. Simply add them to the pot and allow a little extra time for them to release their juice before bringing the mixture to a boil.

Can I reduce the amount of sugar?

Not if you want to preserve the jam safely for long-term storage. The sugar-to-fruit ratio is important for proper setting and preservation. If you prefer a less sweet jam, choose a preserving sugar designed for lower sugar recipes rather than simply reducing the amount.

Do I have to strain out the raspberry seeds?

No, but you certainly can if you prefer a smoother jam. Simply press the cooked raspberries through a fine sieve before adding the flavouring ingredients and finishing the recipe.

Which raspberry jam variation is best for gifts?

The white chocolate and pistachio variation makes a particularly luxurious homemade gift, while the lavender version looks elegant and is perfect for afternoon tea lovers. Decorate the jars with a pretty label and a ribbon for a thoughtful seasonal present.

Can I double the recipe?

Yes, although I generally prefer making two separate batches. Smaller batches reach the setting point more reliably and preserve the fresh raspberry flavour better.

Which flavour should I try first?

If you’re making flavoured raspberry jam for the first time, start with vanilla. It’s a gentle variation that complements the berries without changing their classic flavour too much. Once you’ve tried that, branch out into lavender, herbs, or white chocolate.

Raspberries – The Rubies of Summer

Raspberries are the epitome of endless summers, walking barefoot into the garden and snacking on warm berries fresh from the bush. I know how much self-restraint it can cost, but try not to eat them all up. It’s so worth preserving them as jam for the cold winter months. And as for variations: the ones I showed you today are only the beginning. Get creative with flavours and try adding different herbs, homemade syrups, nuts or other berries to your raspberry jam.

I’ll keep adding new flavour combinations whenever I discover one worth sharing. Stay curious and, until the next time, enjoy!

If making raspberry jam is one of your favourite July traditions, you might enjoy my July Reflections, where I celebrate everything this generous month has to offer in the garden and beyond.