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Easy Homemade Raspberry Jam (No Pectin)

A spoonful of vibrant, textured raspberry jam lifted from a glass jar, catching the sunlight.
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Make bright, sweet raspberry jam at home using fresh berries. This simple recipe requires no added pectin and is perfect for beginners.

Ingredients

Scale
  • 4 cups fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Combine the raspberries and sugar in a large, heavy-bottomed saucepan. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  2. Place the saucepan over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil.
  3. Once boiling, add the lemon juice. Continue to boil rapidly, stirring frequently to prevent scorching, until the jam reaches the setting point (approximately 220 degrees F on a candy thermometer, or when a small amount dropped onto a chilled plate wrinkles when pushed). This usually takes 15 to 25 minutes after reaching a full boil.
  4. Remove the jam from the heat. Skim off any foam that forms on the surface using a spoon.
  5. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean.
  6. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude, or allow to cool and store in the refrigerator for freezer jam use.

Notes

  • For freezer jam storage, let the jam cool completely before sealing the containers and placing them in the freezer. This jam keeps well in the freezer for up to one year.
  • If you prefer a lower sugar jam, you can use less sugar, but the jam may not set as firmly without commercial pectin.
  • Use ripe, high-quality fresh raspberries for the best natural flavor.

Nutrition

Find it online: https://kingscook.com/easy-raspberry-jam-recipe-no-pectin/