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

prep:
5 mins
cook:
20 mins
additional:
8 hrs 5 mins
total:
8 hrs 30 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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Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2018
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. Read More
(19)

Most helpful critical review

Rating: 2 stars
07/16/2019
I tried it just as per the instructions and it came out raspberry sauce. I was skeptical because I had made strawberry jam without pectin the night before and had to keep it at a boil for about 25 minutes until it reached 220°. Strawberry came out perfect, the raspberry never gelled. Read More
(7)
43 Ratings
  • 5 star values: 30
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/01/2018
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. Read More
(19)
Rating: 2 stars
07/15/2019
I tried it just as per the instructions and it came out raspberry sauce. I was skeptical because I had made strawberry jam without pectin the night before and had to keep it at a boil for about 25 minutes until it reached 220°. Strawberry came out perfect, the raspberry never gelled. Read More
(7)
Rating: 4 stars
11/06/2019
I am very new to canning, and have never made a jam before. First, let me say, that this came out delicious! I may never buy raspberry jam in the store again. I may cut back on the sugar next time just to get a little more of the raspberry flavor, but it really is good as written as well. However, I did have to cook it longer. At 4 minutes, it was just saucy and I started looking at my box of pectin, wondering if I should try to add it. But, I stuck with it, and cooked for about 24 minutes. Being new, I wasn't sure exactly what I was looking for, but it may be just a tad too thick now that it's cooled. I would probably do 20 minutes next time. Thank you for this delicious recipe! Read More
(4)
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Rating: 5 stars
11/04/2018
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 out fabulous! Read More
(4)
Rating: 5 stars
08/15/2019
I really like this recipe. I strained out the seeds before I measured my 4 cups of raspberries. It made a little over 4 1/2 pint jars. Glad it didn’t use pectin. All the stores are out right now. Jars are hard to find too. Great raspberry year so everyone is making jam. Read More
(3)
Rating: 5 stars
08/27/2018
I love it! Super easy to make and super raspberry flavor! I will make this again and again... Read More
(2)
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Rating: 5 stars
08/02/2018
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. Read More
(2)
Rating: 5 stars
11/11/2019
Very easy and delicious. Like some of the others, I strained some of the seeds out. Will make this again. Read More
(2)
Rating: 5 stars
09/01/2019
With the exception of the cooking time, I made this recipe as is, and this turned out great! 8-10 minutes worked out very well; everything began to thicken perfectly, and without scorching. Gave these the traditional 24 hour setting time, and ended up with a vibrantly colored, delicious and well-set jam. Read More
(1)
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