Raspberry Jam (without Added Pectin)
Old-fashioned raspberry jam made with just two ingredients. No pectin required because raspberries set beautifully on their own. Ready in 30 minutes with easy canning instructions for year-round enjoyment.
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
- Sort through raspberries carefully and discard any that are moldy, under-ripe, or starting to go bad. Give them a quick rinse if needed.
- Mash the raspberries thoroughly with a potato masher. Measure the mashed fruit. (1 pint whole berries = about 1 cup mashed.)
- For each cup of mashed fruit, measure 1 cup of sugar.
- Combine mashed raspberries and sugar in a large, heavy-bottomed pot. A wide pot works better than a tall one for faster evaporation.
- Bring to a boil over medium-high heat, stirring frequently to prevent scorching. Continue cooking for 8-12 minutes, stirring often and scraping the bottom of the pot.
- Test for gel stage using either the freezer plate test (jam wrinkles when pushed) or an instant-read thermometer (220°F/104°C at sea level).
- Remove from heat immediately when gel stage is reached. Do not overcook.
- Ladle hot jam into sterilized jars, leaving ¼ inch headspace. Wipe rims clean.
- For canning: Apply lids and rings. Process in a water bath canner for 10 minutes (15 minutes above 6,000 ft). Let cool 12-24 hours and check seals.
- Store sealed jars in a cool, dark place for 12-18 months. Refrigerate after opening.
Notes
Low-Sugar Option: Use a 3:2 ratio (3 parts fruit to 2 parts sugar). For example, 9 cups mashed raspberries with 6 cups sugar yields 6-7 half-pint jars.
Using Honey or Maple Syrup: You can substitute honey or maple syrup for sugar. Use light-flavored versions since the flavor concentrates as it cooks. These don't set quite as firmly and burn more easily, so stir frequently and scrape the sides of the pot.
Gel Stage Temperature: Raspberry jam sets at 220°F (104°C) at sea level. At higher elevations, subtract about 2°F for every 1,000 feet.
Avoid Overcooking: Raspberry jam sets quickly. Pull it off the heat as soon as it passes the test. Overcooked jam becomes too thick or turns into candy.
Maximum Batch Size: Don't exceed 8 cups of mashed fruit per batch or it won't cook evenly.
Storage Alternatives: Refrigerator jam keeps 3-4 weeks. Freezer jam lasts up to 6 months in freezer-safe containers.
Nutrition
Serving: 1Tbsp | 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
