Raspberry Limoncello Jam

It's true this raspberry limoncello jam should be called an "adult jam", but you'll be hard pressed to notice. It's perfect over ice cream and pound cake, but versatile to be used anywhere you'd like a touch of "adult sweetness".

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A bottle of limoncello with lemons and raspberries on a counter. A white plate with pound cake, vanilla ice cream and raspberry limoncello jam on top, with a jar of jam behind.

Raspberry Limoncello Jam

  • Prep Time: 10 m
  • Cook Time: 20 m
  • Total Time: 30 m
  • Servings:
    Makes 3 - 8oz. Jars


  • 4 cups raspberries
  • juice of 2 lemons
  • zest of 3 lemons divided
  • 2 teaspoons pectin
  • ½ cup limoncello liqueur
  • 2 cups sugar


  1. Prepare your jam jars by sterilizing them in the dishwasher on the sterilize cycle or simmer the jars and lids in water on the stovetop for 15 minutes. Let them air dry on a rack.
  2. Place 2 to 3 small plates in the freezer. You will use these later to test the gel point of the jam.
  3. Heat a 5-quart. stockpot over low heat. Add the raspberries, lemon juice, lemon zest from 2 of the lemons, and limoncello. Stir in the pectin until dissolved. Bring the mixture to a boil that is vigorous enough that it continues to boil even when stirred down.
  4. Add all the sugar at once. The mixture may bubble up, but it will settle down and the sugar will dissolve. Swirl the pot to dissolve the sugar but do not stir with a spoon. Turn up the heat and bring everything back to a strong boil. Continue to boil vigorously for 1 minute. Turn off the heat and skim away any foam that rises to the surface.
  5. Test to see if the jam has set by dropping a teaspoon of jam onto one of the plates from the freezer. If the jam has reached its gel point it will set up quickly on the plate. If the consistency is good, proceed to the next step. If the jam is too thin, continue to boil the mixture, checking every 5 minutes with a new plate from the freezer.
  6. When the desired consistency has been reached, stir in the zest from the remaining lemon.
  7. Using a wide funnel, fill the sterilized jars with hot jam, leaving ½-inch of room at the top. Wipe any jam from the top and sides of the jars with a clean towel. Screw on the lids, but do not over-tighten.
  8. Preserve the jam for long storage by using the water bath canning method or simply refrigerate the jars and eat within 3 to 4 weeks.
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Comments (10)Post a Reply

    1. Serving size is 1 tablespoon. You can see that at the top of the nutritional information chart. Now, whether we could keep our serving size to 1 tablespoon is another question!

  1. Could I cook the berries and strain out the seeds before adding any other ingredients? And can this recipe be water bath canned?

    1. Hi Debra. You can strain the jam after step 5 when it has reached the desired consistency. Strain through a fine mesh strainer, pushing it through with the back of a spoon. Then stir in the remaining lemon zest. You can preserve the jam using the canning water bath method.

    1. Yes, you can make a double batch by increasing all the ingredients times two.

  2. 4 stars
    Looks very interesting. I have a strawberry lemoncello jam recipe. I’m searching, unsuccessfully, for a blueberry lemoncello jam recipe. Any suggestions on process of replacing raspberries with blueberries and what issue(s) I might have?

    1. You can substitue the raspberries in for the blueberries but you may have to cook them a little longer for the blueberries to break down.

    1. Sure you can use cherries but you need to chop them up a little. You will also probably need to cook it a little longer for the fruit to break down.

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