raspberry jam no pectin recipe

Written BySheba G Updated On
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The Best raspberry jam no pectin recipe

I’ve been making this raspberry jam no pectin recipe for years, and it’s become a staple in our household. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We make it all the time for toast, pancakes, and even as a topping for ice cream. I love how easy it is to make and how delicious it turns out every time.

The best part is that it’s completely pectin-free, so you don’t have to worry about any artificial additives ruining the flavor. This recipe has been passed down through generations in my family, and I’m so glad I can share it with all of you.

It’s perfect for any occasion, whether you’re looking for a quick breakfast or a special treat for dinner. And the health benefits are just an added bonus – with no refined sugars and only natural ingredients, you can feel good about what you’re feeding your family.

My kids are always asking for seconds, and I’m happy to oblige! It’s become a tradition in our house to make this jam together as a family, and I highly recommend you try it out too.

Raspberry Jam No Pectin Recipe

4.6 from 1921 votes

A simple and delicious raspberry jam recipe without pectin. Perfect for spreading on toast or using in desserts.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jam

6 cups fresh raspberries
1 1/2 cups granulated sugar

👨‍🍳Directions

1Combine raspberries and sugar in a large pot over medium heat.
2Stir occasionally until sugar dissolves and mixture comes to a boil.
3This should take about 5-7 minutes.
4You will see the sugar has fully dissolved when it is no longer grainy to the touch and the mixture is bubbling consistently.
5Reduce heat to medium-low and let the mixture simmer for 20-25 minutes.
6Stir occasionally to prevent sticking.
7The jam will thicken as it cooks.
8You will know it is ready when it coats the back of a spoon and leaves a visible trail when you run your finger through it.
9This is the gel stage.
10Remove the pot from the heat and let the jam cool slightly.
11Skim off any foam that has formed on the surface using a spoon.
12This will give your jam a cleaner appearance and better texture.
13It is important to remove the foam while the jam is still hot, as it will be easier to skim off.
14Ladle the hot jam into clean, sterilized canning jars leaving about 1/4 inch of headspace.
15Wipe the rims of the jars with a clean, damp cloth to ensure a proper seal.
16Center lids on the jars and screw on the bands until fingertip-tight.
17Do not over-tighten as this can interfere with the sealing process.
18Process the jars in a boiling water bath for 10 minutes.
19This involves placing the jars in a large pot of boiling water, ensuring they are fully submerged.
20The water should cover the jars by at least 1 inch.
21After processing, remove the jars from the water and let them cool on a towel-lined countertop.
22You will hear the lids pop as they seal.
23This can take several hours.
24Once cooled, check the seals by pressing down on the center of the lid.
25If it does not flex, the jar is sealed properly.

🔧Equipment

Large pot
Wooden spoon
Canning jars
Ladle
Canning funnel

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 10mg🌾Total Carbs: 85g🥦Dietary Fiber: 8g🍬Sugars: 75g🥩Protein: 1g

📝Notes

Tips: Store the jam in a cool, dark place for up to one year. Refrigerate after opening and use within 3 weeks. You can adjust the sweetness to your taste by adding more or less sugar.

Watch Video Of How Raspberry Jam No Pectin Recipe Works

This raspberry jam no pectin recipe is always a good idea for any occasion – whether you’re looking for a quick breakfast or a special treat for dinner.

It’s perfect for family gatherings or as a gift for friends and neighbors.

And don’t forget about all the health benefits – with no refined sugars and only natural ingredients, you can feel good about what you’re feeding your family.

❓ Frequently Asked Questions About Raspberry Jam No Pectin

1. What is pectin?

Pectin is a natural occurring substance found in fruit, particularly in the skin and core of apples and citrus fruits. It’s often used as a gelling agent in jams and jellies to help them set properly.

2. Can I use fresh or frozen raspberries for this recipe?

Yes, you can use either fresh or frozen raspberries for this recipe. If using frozen raspberries, just make sure to thaw them first before using.

3. Do I need to sterilize my jars before filling them with the jam?

Yes, it’s always a good idea to sterilize your jars before filling them with the jam to ensure they’re clean and free of any bacteria that might cause spoilage.

4. Can I store this jam in the fridge or freezer?

You can store this jam in either the fridge or freezer. If storing in the fridge, keep it in an airtight container at a consistent refrigerator temperature below 40°F (4°C). If storing in the freezer, place it in an airtight container or freezer bag at 0°F (-18°C) or below.

5. Can I make this recipe ahead of time and store it on the counter?

While you can make this recipe ahead of time, I wouldn’t recommend storing it on the counter as it may not last as long due to the absence of preservatives.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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