Quick & Easy Raspberry Jam (No Pectin) Recipe
This Quick & Easy Raspberry Jam Recipe is a delightful homemade preserve made without pectin. Using fresh or frozen raspberries, sugar, and lemon juice, it creates a naturally sweet and tangy jam perfect for spreading on toast, desserts, or as a flavorful addition to your breakfast. The recipe offers simple stovetop cooking steps for a perfectly set jam in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Total Time: 19 minutes
- Yield: 2 x 0.5 L jars (approximately 900 ml total)
- Category: Preserves
- Method: Stovetop
- Cuisine: British
Ingredients
Ingredients
- 800 g / 1 lb 13 oz raspberries (fresh or frozen, rinsed and dried if fresh)
- 700 g / 3.5 cups granulated sugar
- 5 tbsp / 75 ml lemon juice
Instructions
- Preparation: Before starting, ensure raspberries are rinsed and dried if fresh. Gather all ingredients and sterilize your jars for storing the jam.
- Combine Ingredients: Place raspberries, sugar, and lemon juice into a preserving pan or a similar heavy-bottomed pan to ensure even heat distribution.
- Dissolve Sugar: Heat the mixture over gentle heat, stirring occasionally, until all sugar crystals have completely dissolved. You can test this by running a wooden spoon along the pan’s bottom to check for graininess.
- Boil the Jam: Bring the mixture to a rolling boil and continue boiling for 7 minutes. Alternatively, use a jam or digital thermometer to boil until it reaches 104.5℃ (220.1℉) for the perfect set.
- Test the Set: Remove the pan from heat. Place a few drops of jam on a chilled saucer and refrigerate for 1 minute. Run your finger through the jam to see if it forms a crinkle and has a gel-like consistency, indicating the jam is ready.
- Continue Boiling if Needed: If not set, boil for additional 2 minutes increments, retesting each time; some batches may take up to 9 minutes total.
- Remove Froth: If froth or scum forms on the surface, eliminate it by stirring vigorously with a wooden spoon.
- Jar the Jam: Use a ladle and jam funnel to pour the hot jam into sterilized jars. Seal immediately with lids to preserve freshness.
- Storage: Allow the jars to cool, then store in a cool, dry, and dark place. Refrigerate after opening to maintain quality.
Notes
- Using a preserving pan is recommended for even heat distribution, but a heavy-bottomed pan will also work.
- Sterilize jars and lids before use to prevent contamination and prolong shelf life.
- If fresh raspberries are used, ensure they’re well rinsed and completely dry to avoid diluting the jam.
- The jam will keep for up to one year unopened; once opened, store in the fridge and consume within a few weeks.
- If you prefer a smoother jam, you can mash raspberries slightly before cooking.
