Raspberry Jam (without Added Pectin)
This easy-to-make jam requires just two ingredients and captures the essence of fresh summer raspberries.
Servings: 40 Servings, Makes 5 half pint (8 oz) jars
Equipment
Ingredients
- 4 cups mashed raspberries from 4 pints of whole fruit, or about 3 lbs
- 4 cups sugar see note for lower-sugar option
Instructions
- Pick through raspberries and discard any under-ripe or moldy berries. Wash and mash the berries, then measure the mashed fruit.
- For each cup of mashed fruit, add 1 cup of sugar.
- Place the sugar and mashed raspberries in a large pot. Bring to a boil over medium-high heat, stirring frequently to prevent scorching. Continue cooking for 8-12 minutes until the jam reaches 220°F (104°C) or passes the freezer plate test for gel stage.
- Once the jam has set, remove it from the heat. Ladle into prepared jars, leaving ¼-inch headspace.
- If canning, process jars in a water bath canner for 10 minutes (or 15 minutes above 6,000 feet). Let the jars cool on a towel and check seals after 12-24 hours.
- Store sealed jars in a cool, dark place for 12-18 months. Refrigerate after opening.
Notes
You can use a 3:2 ratio (3 parts fruit to 2 parts sugar) for a lower-sugar jam. For example, use 9 cups mashed fruit and 6 cups sugar. This will yield 6-7 half-pint jars.
For refrigerator or freezer storage, the jam lasts up to 6 months in the freezer or a few weeks in the fridge.
Nutrition
Calories: 83kcal | Carbohydrates: 21g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 19mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4IU | Vitamin C: 3mg | Calcium: 3mg | Iron: 0.1mg