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.
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.
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!
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!
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.
I love it! Super easy to make and super raspberry flavor! I will make this again and again...
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.
Very easy and delicious. Like some of the others, I strained some of the seeds out. Will make this again.
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.