Raspberry Jam without Pectin

4.8

(59)

50 Reviews

9 Photos

This raspberry jam recipe came about when I totally forgot to add pectin when making the jam. The result: exactly the same as if I had added it. Easier, more simplified, and less risky than adding pectin to it in my opinion.

Submitted by Francine Lizotte Club Foody

Updated on May 16, 2024

close up view of a jar with raspberry jam

9

Prep Time:

5 mins

Cook Time:

20 mins

Additional Time:

8 hrs 5 mins

Total Time:

8 hrs 30 mins

Servings:

56

Yield:

7 (½-pint) jars

Jump to Nutrition Facts

Ingredients

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

Directions

Gather the ingredients.
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 divide 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
15g	Carbs
0g	Protein

Nutrition Facts
Servings Per Recipe 56
Calories 60
% Daily Value *
Total Carbohydrate 15g	6%
Dietary Fiber 1g	2%
Total Sugars 15g
Protein 0g	0%
Vitamin C 2mg	3%
Calcium 2mg	0%
Iron 0mg	1%
Potassium 14mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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