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My review
Raspberry Jam without Pectin
56
Francine Lizotte, Club Foody
"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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Ingredients
8 h 30 m servings 60Original recipe yields 56 servings (7 8-ounce jars)
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Directions
{{model.addEditText}} Print- 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.
- 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.
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8/1/2018
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.
8/26/2018
I love it! Super easy to make and super raspberry flavor! I will make this again and again...
8/1/2018
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.
11/4/2018
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 ...