How to Make Raspberry Jam without Pectin - A Step-by-Step Guide

There's nothing quite like the sweet and tangy taste of homemade raspberry jam. Whether you spread it on toast, use it to top off a bowl of yogurt, or dollop it onto a warm scone, raspberry jam is a versatile and delicious addition to any pantry. And the best part is, you don't need any fancy equipment or ingredients to make it yourself. This recipe for raspberry jam without pectin is simple, easy, and produces a jam that's bursting with fresh berry flavor.

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Ingredients

  • 4 cups mashed raspberries
  • 4 cups white sugar
  • 1 tablespoon freshly squeezed lemon juice

Information

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Additional Time: 8 hrs 5 mins
  • Total Time: 8 hrs 30 mins
  • Servings: 56
  • Yield: 7 8-ounce jars

  • Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
  • Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
  • Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
  • Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
  • Nutrition

    60 cal.

    • Total Carbohydrate: 15g
    • Dietary Fiber: 1g
    • Total Sugars: 15g
    • Protein: 0g
    • Vitamin C: 2mg
    • Calcium: 2mg
    • Iron: 0mg
    • Potassium: 14mg