Rating: 4.5 stars
43 Ratings
  • 5 star values: 31
  • 4 star values: 9
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

cook:
20 mins
additional:
8 hrs 5 mins
total:
8 hrs 30 mins
prep:
5 mins
Servings:
56
Yield:
7 8-ounce jars
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

60 calories; protein 0.1g; carbohydrates 15.3g. Full Nutrition
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