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Easy No Pectin Homemade Raspberry Jam

A close-up shot of thick, vibrant red homemade raspberry jam filling a small white ramekin.
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Make this simple, sweet, and tart raspberry jam using only three ingredients. This recipe requires no commercial pectin and thickens naturally, making it perfect for toast or yogurt.

Ingredients

Scale
  • 4 cups fresh or frozen raspberries
  • 3 cups granulated sugar
  • 1 tablespoon fresh lemon juice

Instructions

  1. Combine the raspberries and sugar in a large, heavy-bottomed pot. Let the mixture sit for 15 minutes to allow the sugar to draw out the juices from the berries.
  2. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil rapidly.
  3. Once boiling, add the lemon juice. Continue to boil, stirring often to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it coats the back of a spoon thickly. This usually takes about 15 to 20 minutes of active boiling.
  4. Remove the pot from the heat. Skim off any foam that forms on the surface using a spoon.
  5. Carefully ladle the hot jam into clean, sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean.
  6. Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary, for shelf-stable storage. Alternatively, let the jam cool slightly and store it in an airtight container in the refrigerator for up to 3 weeks, or freeze for up to 6 months.

Notes

  • For a seedless jam, press the cooked jam through a fine-mesh sieve before jarring.
  • This jam is excellent as a vibrant fruit jam for ice cream or as a base for cocktails.
  • If you are making a small batch for immediate use, you can skip the canning steps and simply refrigerate the jam.

Nutrition

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