Raspberry Jam without Pectin

Name: Raspberry Jam without Pectin
Prep time: 5 min
Cook time: 20 min
Yield: 56
Ingredients: 4 cups mashed raspberries; 4 cups white sugar; 1 tablespoon freshly squeezed lemon juice

⏱️ Ready in 25 min 🥄 Prep 5 min 🔥 Cook 20 min 👥 56 servings

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

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🔗 Recipe adapted from AllRecipes

#Under 1 Hour #Under 30 Minutes #Lunch

📊 At a Glance

Prep 5 min

Cook 20 min

Serves 56

Difficulty Easy

🛒 Ingredients

4 cups mashed raspberries

4 cups white sugar

1 tablespoon freshly squeezed lemon juice

Nutrition Facts

Servings per recipe 56

Serving size 1 serving

Amount per serving

Calories 60

% Daily Value*

Total Fat 0g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 0mg 0%

Total Carbohydrate 15.3g 6%

Dietary Fiber 0.6g 2%

Total Sugars 14.7g

Protein 0.1g 0%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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 pour 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.