no pectin raspberry jam recipe

Written ByJenny Smyth Posted on
no pectin raspberry jam recipe
Jump to Recipe Jump to Video Print Recipe

The Best no pectin raspberry jam recipe

I’m so excited to share this no pectin raspberry jam recipe with you all. As a busy mom, I’m always on the lookout for simple and delicious recipes that my family will love. This jam is perfect for any occasion, whether it’s a family gathering or just a Tuesday night dinner.

And the best part? It’s incredibly easy to make and requires no special equipment or ingredients. The result is a sweet and tangy jam that’s bursting with fresh raspberry flavor.

My kids can’t get enough of it, and I love how easy it is to whip up a batch whenever I need it. Plus, it makes a great gift for friends and family who appreciate homemade treats. I’ve been making this recipe for years now, and it never fails to impress.

The secret to its success lies in the lack of pectin, which allows the natural sweetness of the raspberries to shine through. It’s a game-changer for anyone who loves homemade jam but doesn’t want to deal with the hassle of pectin. So go ahead, give this recipe a try, and enjoy the fruits of your labor – literally!

I promise you won’t be disappointed.

No Pectin Raspberry Jam

No Pectin Raspberry Jam

4.5 from 1315 votes

This simple raspberry jam uses the natural pectin in the fruit and sugar to set, eliminating the need for commercial pectin. It is a straightforward recipe that yields a delicious, spreadable jam with a bright berry flavor.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 2 cupsCuisine: InternationalCalories: 50 kcal per tablespoon

🥘Ingredients

For the Jam

4 cups fresh or frozen raspberries
2 cups granulated sugar
2 tablespoons lemon juice

👨‍🍳Directions

1Place a small plate in the freezer to test the jam set later.
2In a large heavy-bottomed pot, combine the raspberries, sugar, and lemon juice over medium heat.
3Stir gently until the sugar dissolves and the berries begin to release their juice, about 3 to 4 minutes.
4Increase the heat to medium-high and bring the mixture to a rolling boil, stirring frequently to prevent scorching.
5Continue boiling for 10 to 12 minutes, or until the jam thickens and reaches 220 degrees Fahrenheit on a candy thermometer.
6To test the set, remove the pot from the heat and place a small spoonful of jam on the chilled plate.
7Return the plate to the freezer for 1 minute, then run your finger through the jam; if it wrinkles and holds its shape, the jam is ready.
8If not, continue boiling for another 2 to 3 minutes and test again.
9Once the jam has set, remove the pot from the heat and let it cool for 5 minutes.
10Skim off any foam that has formed on the surface with a spoon.
11Carefully ladle the hot jam into clean glass jars, leaving about 1/4 inch of headspace.
12Wipe the jar rims clean, seal with lids, and let the jars cool completely at room temperature.
13Store the jam in the refrigerator for up to 3 weeks, or process in a water bath canner for long-term storage.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon or heatproof spatula
Measuring cups and spoons
Clean glass jars with lids
Canning funnel (optional)

📊Nutrition Facts (per serving)

🔥Calories: 50 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 0mg🌾Total Carbs: 13g🥦Dietary Fiber: 1g🍬Sugars: 12g🥩Protein: 0g

📝Notes

Use ripe but firm raspberries for the best texture. If using frozen berries, do not thaw them first; add them directly to the pot. For a smoother jam, mash the berries with a potato masher before boiling.

Watch Video Of How No Pectin Raspberry Jam Works

This no pectin raspberry jam recipe has become a staple in our household, and I’m sure it will be yours too! The best part?

It’s incredibly easy to store and reheat whenever you need it. Simply transfer the jam to an airtight container and store it in the fridge for up to 6 months.

When you’re ready to serve, simply scoop out a spoonful or two onto toast, yogurt, or whatever takes your fancy! The possibilities are endless.

❓ Frequently Asked Questions About No Pectin Raspberry Jam

Q: What is pectin?

Pectin is a naturally occurring substance found in fruit that helps thicken jams and jellies.

Q: Why do I need pectin to make jam?

You don’t need pectin to make jam! In fact, this recipe uses no pectin at all.

Q: How do you prevent the jam from becoming too runny?

By cooking the raspberries with sugar until they reach the desired consistency.

Q: Can I use frozen raspberries instead of fresh ones?

No, frozen raspberries will not produce the same result as fresh ones.

Q: Is this recipe suitable for people with dietary restrictions?

This recipe is vegetarian-friendly, but not vegan due to the use of honey as a sweetener.

Similar Posts