Raspberry Jam without Pectin


This raspberry jam recipe was another "lucky" situation when things turned out for the better. While making my jam, I totally forgot to add pectin. The result: exactly the same as if I had added it. Easier, more simplified, and less risky than adding pectin to it in my opinion.

close up view of a jar with raspberry jam
Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
8 hrs 5 mins
Total Time:
8 hrs 30 mins
7 8-ounce jars


  • 4 cups mashed raspberries

  • 4 cups white sugar

  • 1 tablespoon freshly squeezed lemon juice


  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 divide jam into sterilized jars, leaving 1/4-inch of space at the top.

  3. 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.

  4. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.

Nutrition Facts (per serving)

60 Calories
15g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 56
Calories 60
% Daily Value *
Total Carbohydrate 15g 6%
Dietary Fiber 1g 2%
Total Sugars 15g
Protein 0g
Vitamin C 2mg 12%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 14mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love