Raspberry Jam without Pectin recipe

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Ingredients

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

Nutrition Info

59.7 calories
carbohydrate: 15.3 g
cholesterol: : -
fat: : -
fiber: 0.6 g
protein: 0.1 g
saturatedFat: : -
servingSize: -
sodium: : -
sugar: 14.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Remove pot from heat and pour 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.

Recipe Yield

7 8-ounce jars

Recipe Note

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

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