Best 2 Making Raspberry Jam Without Pectin Recipes

Raspberry jam is a delicious and versatile spread that can be enjoyed on toast, scones, or even ice cream. It's also a great way to preserve raspberries when they're in season. This article provides three different recipes for making raspberry jam without pectin, a natural thickener that is often used in jam making. The first recipe is a simple one that uses only raspberries, sugar, and lemon juice. The second recipe adds a bit of honey for a sweeter flavor. The third recipe is a low-sugar option that uses a combination of raspberries, honey, and chia seeds. All three recipes are easy to follow and can be made in under an hour. So whether you're a beginner or an experienced jam maker, you're sure to find a recipe in this article that you'll love.

Let's cook with our recipes!

RASPBERRY JAM WITHOUT PECTIN

Raspberry Jam without Pectin image

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.

Provided by Francine Lizotte Club Foody

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h30m

Yield 56

Number Of Ingredients 3

Ingredients

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

Steps:

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.

Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g

RASPBERRY FRUIT SPREAD WITHOUT PECTIN

Raspberry Fruit Spread without Pectin image

I was experimenting with making jam without pectin and it turned out really yummy. You need to cook the raspberries for a pretty long time until they fall apart.

Provided by gartenfee

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 9h

Yield 48

Number Of Ingredients 3

Ingredients

1 pound fresh raspberries
1 ½ cups white sugar
2 tablespoons lemon juice

Steps:

Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sugar 6.7 g

Tips:

Use fresh, ripe raspberries for the best flavor.
Wash the raspberries thoroughly and remove any stems or leaves.
To get the most juice out of the raspberries, crush them slightly before cooking.
Use a large pot or Dutch oven to make the jam, as it will expand during cooking.
Bring the jam to a full rolling boil, then reduce the heat and simmer for the specified time.
Test the jam for doneness by placing a small spoonful on a cold plate. If the jam wrinkles when you push your finger through it, it is ready.
Remove the jam from the heat and let it cool slightly before pouring it into jars.
Seal the jars tightly and process them in a boiling water bath for the recommended time.
Store the jam in a cool, dark place for up to one year.

Conclusion:

Making raspberry jam without pectin is a simple and rewarding process. By following these tips, you can create a delicious and flavorful jam that is perfect for spreading on toast, biscuits, or pancakes. So next time you have a bounty of fresh raspberries, give this recipe a try!