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Easy Small Batch Raspberry Jam Without Pectin

Close-up of a glass jar filled with glistening, deep red homemade raspberry jam, catching bright sunlight.
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Make a simple, flavorful raspberry jam at home using fresh or frozen berries. This recipe requires no added pectin and thickens naturally.

Ingredients

Scale
  • 2 cups fresh or frozen raspberries
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare your storage: If canning, sterilize jars and lids. If freezing, ensure freezer-safe containers are ready.
  2. Combine raspberries, sugar, and lemon juice in a medium, heavy-bottomed saucepan.
  3. Heat the mixture over medium heat, stirring gently until the sugar dissolves completely. Do not boil yet.
  4. Bring the mixture to a full, rolling boil that cannot be stirred down. Stir frequently to prevent scorching.
  5. Continue boiling rapidly, stirring often, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it passes the plate test (see Notes). This usually takes 10 to 15 minutes of active boiling.
  6. Remove the saucepan from the heat. Skim off any foam that forms on the surface using a spoon.
  7. Ladle the hot jam into your prepared jars, leaving 1/4 inch headspace.
  8. For freezer storage, let jars cool to room temperature, then seal and refrigerate or freeze. For water bath canning, process immediately according to standard water bath canning guidelines for your altitude.

Notes

  • To perform the plate test: Place a small plate in the freezer before starting. Spoon a small amount of hot jam onto the cold plate and return it to the freezer for one minute. Push the jam with your finger; if the surface wrinkles, the jam is set. If it remains liquid, continue boiling and test again.
  • If you prefer a seedless jam, press the cooked jam through a fine-mesh sieve before jarring.
  • This recipe is suitable for immediate refrigerator storage for up to three weeks or freezer storage for up to six months.

Nutrition

Find it online: https://delishdreams.com/easy-raspberry-jam-recipe-no-pectin/