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Raspberry Jam without Pectin

Rated as 5 out of 5 Stars

"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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8 h 30 m servings 60
Original recipe yields 56 servings (7 8-ounce jars)


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  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.

Nutrition Facts

Per Serving: 60 calories; 0 15.3 0.1 0 < 1 Full nutrition

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I/2 pint of raspberries, 1/2 cup sugar, 2 teaspoons lemon juice, cook for 12 min stirring often. Ready when can run spoon through and see bottom of pan for 1 second. Yield 3/4 of small jam jar.

I love it! Super easy to make and super raspberry flavor! I will make this again and again...

what terrific raspberry flavor - way better than the standard jams. I cut the sugar a little ( I like tart) and it still worked out great.

it was great my family loved it

Wow! What a great way to use up a small or odd amount of raspberries! Just mash 'em up, mix with an equal amount of sugar, a proportional amount of lemon juice, and boil till thickened. Came ...