Easy 3-Ingredient Raspberry Jam (No Pectin Needed)
Make this simple, homemade raspberry jam using just three ingredients. This recipe is perfect for beginners, requires no added pectin, and yields a thick, flavorful spread ideal for toast or baking.
- Prep Time: 30 min (plus resting time)
- Cook Time: 25 min
- Total Time: 55 min
- Yield: About 4 half-pint jars 1x
- Category: Preserves
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh or frozen raspberries
- 3 cups granulated sugar
- 1 tablespoon fresh lemon juice
Instructions
- Combine the raspberries and sugar in a large, heavy-bottomed pot. Let the mixture sit for 30 minutes to draw out the juices.
- Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil.
- Once boiling, add the lemon juice. Continue to boil, stirring frequently to prevent scorching, until the jam reaches 220 degrees Fahrenheit on a candy thermometer, or until it thickens enough to coat the back of a spoon. This usually takes 15 to 25 minutes.
- Remove the pot from the heat. Skim off any foam that forms on the surface.
- Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims clean.
- Process the jars in a boiling water bath canner for 10 minutes, adjusting for altitude if necessary, or cool completely and store in the refrigerator for fresh use.
Notes
- For seedless raspberry spread, press the cooked jam through a fine-mesh sieve before filling the jars.
- If you are not canning, this jam sets well in the refrigerator and is ready to eat after chilling for 4 hours.
- This recipe makes a small batch perfect for preserving summer berries.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 105
- Sugar: 27g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Find it online: https://hearthbite.com/easy-raspberry-jam-recipe-no-pectin/