Raspberry Jam without Pectin

Name: Raspberry Jam without Pectin
Prep time: 5 min
Cook time: 20 min
Total time: 8 h 30 min
Yield: 7 8-ounce jars
Ingredients: 4 cups mashed raspberries; 4 cups white sugar; 1 tablespoon freshly squeezed lemon juice

Rating: 4.6 stars

43 Ratings
34 Reviews
7 Photos

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.

By Francine Lizotte Club Foody

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Recipe Summary

prep:

5 mins

cook:

20 mins

additional:

8 hrs 5 mins

total:

8 hrs 30 mins

Servings:

Yield:

7 8-ounce jars

Nutrition Info

Ingredients

Original recipe yields 56 servings

The ingredient list now reflects the servings specified

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Directions

Step 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.

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Step 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; protein 0.1g; carbohydrates 15.3g. Full Nutrition

Reviews (34)

Most helpful positive review

goodcooker

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

Helpful

(19)

Most helpful critical review

Heather Campbell Fife

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

Helpful

(7)

43 Ratings

5 star values: 30
4 star values: 10
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

goodcooker

08/01/2018

Helpful

(19)

Heather Campbell Fife

07/15/2019

Helpful

(7)

Angela Giannetti Snyder

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

Helpful

(4)

NanaBanana48

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

Helpful

(4)

AKSue

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

Helpful

(3)

BOSE

08/27/2018

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

Helpful

(2)

Maggie

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

Helpful

(2)

Rachel Martinez

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

Helpful

(2)

Donnamarie Freeman

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

Helpful

(1)

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Reviews for: Photos of Raspberry Jam without Pectin

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All Reviews

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.