Easy Homemade Raspberry Jam Without Pectin
Make bright, flavorful raspberry jam using only three ingredients. This recipe works for both traditional water bath canning or simple freezer storage.
- Prep Time: 10 min
- Cook Time: 35 min
- Total Time: 45 min
- Yield: About 4 half-pint jars
- Category: Preserves
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh or frozen raspberries
- 3 cups granulated sugar
- 1/4 cup fresh lemon juice
Instructions
- Prepare your canning jars and lids if you plan to can the jam. Sterilize jars by boiling them for 10 minutes.
- Combine the raspberries and lemon juice in a large, heavy-bottomed pot.
- Cook over medium heat, stirring often, until the fruit breaks down and begins to simmer, about 5 to 10 minutes.
- Stir in the sugar until it is completely dissolved. Do not stir after this point unless necessary to prevent scorching.
- Bring the mixture to a rolling boil that cannot be stirred down.
- Continue boiling, stirring occasionally to prevent sticking, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the cold plate test (a small spoonful dropped onto a chilled plate wrinkles when pushed). This usually takes 15 to 25 minutes after reaching a full boil.
- Remove the pot from the heat. Skim off any foam that forms on the surface using a spoon.
- For canning: Ladle the hot jam into the hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes. Let cool completely.
- For freezer jam: Ladle the jam into clean, freezer-safe containers, leaving 1/2 inch headspace. Let cool to room temperature, then seal and freeze.
Notes
- To test for set without a thermometer, place a small plate in the freezer before starting. Drop a teaspoon of jam onto the cold plate; return it to the freezer for one minute. If the jam wrinkles when you push it with your finger, it is set.
- If you prefer seedless jam, press the cooked fruit mixture through a fine-mesh sieve before adding the sugar.
- This jam keeps well in the refrigerator for up to 3 weeks if not canned or frozen.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 100
- Sugar: 25g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg