Raspberry Jam Recipe without Pectin

‘Tis the season for canning.  One of the easiest things (in my opinion) to can is jam.  If you have never tried canning before, this is a good thing to try for your first thing.  It can be done in your home without a lot of special equipment and the results are super yummy and rewarding.  Today I am going to share with you our favorite Raspberry Jam Recipe.  This is a Pectin Free Raspberry Jam.


Raspberry Jam Recipe (without Pectin)

  • · 5 cups of fresh, perfectly ripe (not over ripe raspberries)
  • · 2 ½ cups of regular granulated sugar



1. Put the small plate into the freezer. You’ll use it to plop a drop of your hot jam on when you think it’s ready.
2. Unscrew the lids from the jars and pop off the inner lids.
3. Sterilize the jars (lids off) by putting them in your dishwasher about an hour before you use them or by boiling them (lids off) in the large canning pot for about 10 minutes (you can put you jar funnel and lid lifter magnet with the jars to sterilize them too)
4.Fill the 8-inch saucepan or pot about half way with water, bring to a boil and drop the inner lids into the boiling water. Sterilize them for 10 minutes.
5. Wash your berries and crush to taste in a steel pot. If you like fruit-chunky jam, crush them about half way, for smoother jam crush them a little more, (raspberries will disintegrate quite a bit when heated so you don’t have to crush them all the way)
6. Once the fruit is crushed, add 2½ cups of granulated sugar and mix it up.
7. Turn the heat to high for the first 5 minutes stirring constantly.
8. Turn the heat down to medium and stir constantly for about 20-25 minutes.
9. At about 20 minutes or when you jam starts to look gooey, test the consistency by taking the saucer out of the freezer and dropping a small dollop of jam on it. If it doesn’t run or drip off the plate, it’s done.
10. Take the jam pot off the heat, set it aside and let it cool.
11. Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
12. Fill your canning pot with water enough to cover the closed jars and bring to a boil.
13. Put the filled jars in the rack and lower into the boiling water and let it boil for about 15 minutes.
14.Turn off the heat, remove the rack of jars and let them cool to room temperature.


As you are cleaning up you should hear tiny little popping noises as your jars of jam seal one by one.  It is the best sound ever!  If you end up with a little extra that will not fit in a jar…or you have half a jar of jam…you can simply put that jam right in the fridge and use it because it will not seal properly to store on your shelf.


To download a copy of the Raspberry Jam Printable Labels click on the link below and then select Previous Downloads:

{Raspberry Jam Printable Labels}

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Previously I had shared some different printable Jam labels.  So if you would like to print those labels for some different kinds of jam you can find them here:

Printable Jam Labels



Interested in seeing some other Canning Recipes?  Check these out:

Bottling Tomatoes

Bottling Peaches

Freezer Jam

Apricot Jam



  1. Ava says

    Thanks for these instructions on making jam! Think I’m going to try it substituting the sugar for the right amount of Stevia. :)

  2. Jisun says

    Thank you for the recipe!! It looks amazing!!
    Do you also have a recipe for peach jam? Peaches are in season in Korea, but not raspberries.. ;( Thank you!!

  3. Sandra says

    I NEVER allow my jam to cool!! Always put in jars immediately!! If you let it set and cool there is always a chance of bacteria getting in. I have been canning for 40 years and have canned thousands of jars of food!

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