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}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

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


Apricot Jam and Printable Jam Labels

We LOVE a good homemade jam at our house.  Don’t you?  Homemade Jam tastes so much better than the Jam you buy in a store…and because you made it, you know it does not have any strange chemicals or preservatives in it.  One of my favorite jams, is Apricot Jam.  Today I want to share with you how we made our Homemade Apricot Jam.


I recently found this recipe for a pectin-less Apricot Jam on food.com and made a few adjustments to it.  It is a little thinner than the pectin Apricot Jam I have made in the past…but it still tastes just as yummy…and personally, leaving the pectin out is preferable to a thicker jam for me.


The jam tastes amazing…and better yet…and looks absolutely beautiful canned in some pretty canning jars.  Seriously!! I love looking at my storage shelf lined with these pretty orange jam jars.  It’s like bringing the sunshine of the summer into your home.


Apricot Jam Recipe (without Pectin)

  • 8 cups diced apricots
  • 1/4 cup lemon juice
  • 6 cups sugar (I used 4.5 cups)


Apricot-Jam 10

  1. Get all your materials and ingredients ready and organized before you begin so you are not rushing to find something when you need it.
  2. Sterilize your canning jars by boiling for 10 minutes in a hot water canner.
  3. You will need 5 pint jars or 10 half-pints.
  4. Crush apricots to the size of chunks you desire and then mash them with a potato masher.  Do not process in a blender or food processor.
  5. Combine all ingredients in a large stock pot.
  6. Bring to boil over medium-high heat, stirring occasionally until the sugar dissolves.
  7. Once mixture reaches a rolling boil, continue to boil it for up to 30 minutes (mine was about 20 minutes), stirring frequently to prevent it from sticking.  The higher the altitude the longer the canning process may take.
  8. Test the jam to see when it is ready by placing a small plate in the freezer.  When ready to test pull the plate out of the freezer and then drop some of the jam on the plate.  If it jells then it is ready to remove from the heat.
  9. Remove from heat and fill jars, leaving 1/4 head space.
  10. Wipe rims clean and put the 2-piece metal canning lids in place.
  11. Process in boiling water canner for 10 minutes and be sure the jars are completely covered with water.  I process mine in a large stock pot.  Never place a cold jar into the boiling water.


Canning is a fun process and is actually pretty easy as long as you have the right materials.  It can seem pretty scary to someone who has never canned before, but I promise you…you can do it!  And the results are totally worth it!  Especially in the middle of the winter and you pull out some sunshine in a bottle to spread on your morning toast!


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

{Apricot Jam Printable Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” on the Idea Room FB page and then click on “Idea Room Downloads”.

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


Homemade Strawberry Jam & Free Jam Labels

A couple of weeks ago I shared with you this Strawberry Jam that I made using Ball’s Fresh Tech Jam Maker.  Today I want to share with you the recipe that I used and give you some free Jam Labels for your own use.


I usually just use the recipe in my Pectin Box, but used Ball’s Strawberry Jam Recipe and we are really enjoying it.


Strawberry Jam Recipe

*recipe from Ball Canning

You will need:

2 2/3 cups crushed strawberries (about three 1-lb containers)

3 Tbsp Ball® RealFruit® Classic Pectin
1/2 tsp butter or margarine
3 1/3 cups granulated sugar


  1. WASH strawberries in cool, running water and drain. Remove stems and hulls. Crush berries one layer at a time using a potato masher. Measure required quantity of crushed berries and remaining ingredients for your recipe; set aside.
  2. SPRINKLE pectin evenly over bottom of the Pot fitted with the Stirrer. Add crushed strawberries evenly over pectin. Add butter/margarine to help reduce foaming.
  3. PRESS jam button – the cook time will automatically default to 21 minutes. Press enter.
  4. WAIT 4 minutes for appliance to sound 4 short beeps indicating that it is time to add sugar. Add sugar gradually while Stirrer continues running. Place the Glass Lid on the Pot.
  5. THE APPLIANCE will continue to automatically stir your ingredients while it cooks. Stay within earshot of the Jam & Jelly Maker, the appliance will beep again at the end of the process signaling jam cooking is complete. Press cancel, unplug the appliance and immediately remove Glass Lid.
  6. REMOVE Stirrer using a pot holder. Skim foam, if necessary, from top of jam.
  7. PRESERVE jam immediately, using 1 of the 3 ways listed here.


If you don’t have a Jam Maker, you can still make this jam and use your stove.  Ball also has many other great Jam and Jelly recipes.


I am sharing the fun Strawberry Jam Labels with you, and decided to make some other labels too.  I figure we are all probably making other Jams and Jellies that we want to add some pretty labels too as well.


Click on the link below to access the free Jam labels.

{Homemade Jam Labels}

*If you are not a fan of The Idea Room on Facebook, you will need to click like first and become a fan. After you become a fan you will need to click on “Get your free gift” in the upper right hand corner of the Idea Room FB page and then click on “Previous Downloads”.


What kind of Jam have you made this year?  What is your favorite Jam/Jelly?


Strawberry Jam & Ball Jam Maker giveaway

Disclosure: This is a sponsored post on by me on behalf of Ball Canning.  I was given one Jam Maker to review.  All opinions and statements are mine.

Fall is in the air people…and this makes me a bit giddy.  The kids are back in school and the last couple of days have been rainy and cool here.  So what was a gal to do?  Make some Strawberry Jam.


I was recently contacted by Ball to see if I would be interested in reviewing and giving away one of their Jam Makers.  I love making Jam and usually make some every fall for my family.  So, of course I was intrigued in testing this Jam Maker out.


I have to say that I was super pleased with the design of the Jam Maker and how easy it was to use.  It really couldn’t be any simpler and I thought it worked extremely well.  There are three different ways you can choose to prepare your Jam or Jelly…

1. to use immediately and store in the fridge for up to 3 weeks

2.  to freeze as a freezer jam

3.  to cook and then prepare in a canner so that you can store in on a shelf for later use


I decided to go with the third option and see how well it worked for making Jam that I could save for later use.   The Jam Maker cooked the Jam till it was piping hot and I prepared my jars as directed.


The Jam took 21 minutes to cook and then filled two 16 oz. Ball Blue Heritage Vintage Jars perfectly.  I then finished cooking them in a canner bath.  The Jam jars sealed perfectly.


The Jam Maker really made it so simple and easy.  I am excited to make some other Jams with it and am thinking that Peach Jam is next on my list.

Strawberry Jam 013

The Jam Maker does not make a large batch, but was perfect for making a smaller batch of Jam.  I think it would be perfect for someone who is new to canning and may be nervous to learn how on their own.  You really can’t make a mistake with this Jam Maker.  It takes all the guess work out of the jamming process.

Strawberry Jam 076

And?  The Jam tastes so much better than the store bought versions…Like SO much better!

Well…Guess what?  One lucky Idea Room Reader is also going to get a chance to win their very own Ball Jam Maker!!

image source

How?  Simply follow the instructions in the Rafflecopter Box below.

If you are on a mobile device you may need to log in on a computer for Rafflecopter to work properly.  Rafflecopter sometimes takes a while to load, so you may need to be patient for the entire app to load completely.

a Rafflecopter giveaway


Strawberry Jam 066

Be sure to come back as I will be sharing the fun Strawberry Jam labels I made later on in another post and if you follow me on Instagram (@theidearoom), we will be having a simultaneous BONUS giveaway…you might want to check it out…just saying!

Update 9.15.2013–You can download the Strawberry Jam Labels now along with Labels for Peach, Raspberry, and Grape Jams/Jellies.

{Jam Labels}

And since we are talking Jam…what type of Jam or Jelly is your favorite?

Strawberry Jam 064

*Disclosure: This is a sponsored post on by me on behalf of Ball Canning.  I was given one Jam Maker to review.  All opinions and statements are mine.

You can also follow Ball on Pinterest and Facebook to keep up with their latest updates.

**Fine Print: Giveaway ends at 11:59pm (MST) on Tuesday, September 3, 2013 . One winner will be chosen and given a Ball Jam Maker.  Must be 18 years of age or older and a resident of the U.S.A. to enter. This giveaway is in no way affiliated with Facebook or Pinterest. Facebook and Pinterest will be completely released by each entrant. One entry per person. Entry includes filling out the Rafflecopter form above. Winner will be chosen using random.org. and will be notified via email within 48 hours of the giveaway closing time. Winners will be announced on the post, not on Facebook. The winner must respond within 48 hours of receiving the email or a new winner will be chosen. No purchase necessary.


Homemade Jam Jar Labels


So along with bottling some apricots this summer, I also made some more homemade freezer jams. YUM! Our favorites are raspberry and strawberry. So easy and so simple to make. See this post for directions to make your own.

Then while blog surfing, I came across these adorable labels from Intimate Weddings that you can download for free. I was all over that! Aren’t they so fun? How fun would it be to get some homemade jam and a loaf of bread as a nice little gift from a neighbor or a friend?

While searching I found these other free labels that are also downloadable.

Eat Drink Chic


Happy Jamming!


Bottling Apricots


Anyone else been spending some time canning this year? I was able to get my hands on some free apricots this past week. So I made some cooked apricot jam (my husband’s favorite) and with the left over apricots I bottled some.

I had never bottled apricots before but they were pretty easy. They can be bottled using the same process for bottling peaches which I posted about last year here.

Here is the step by step process: (Read through all directions before starting).

You can use a heavy, medium or light syrup. I used a light syrup. Because apricots are a fruit, they are naturally high in acid and can be canned in a hot water bath.

1. To make a light syrup you will need: (makes enough for about 9 pints)
5 ¾ cup water
1 ½ cups sugar

2. Put syrup on stove top to boil while you blanch and peel the apricots.

3. While the syrup is coming to a boil, dip fruit into boiling water bath for about 30 seconds or long enough to loosen the skins. Immediately remove and then dip the fruit into a cold water bath.

4. Then remove the apricot skins. The skins should slip off easily. Cut the fruit in half, remove the stone or pit and sprinkle a little lemon juice over it (or fruit fresh) to keep it from discoloring. Because lemon juice has a very high acidic count, you needn’t worry about adverse affects to the final product.


5. Place the prepared apricots face-down into your hot and sterilized jars. (I run mine through the dishwasher so that they are hot and sterilized when I begin to can. Fill the jars 3/4 full of apricots. Now take your boiling hot light syrup and fill the jar to the top leaving 1/4 inch headspace. Run the handle of a butter knife around the jar and apricots to loosen any air bubbles. Wipe of the rim of the jar so that the lids seal properly. Add a new canning lid and screw on a jar ring.

6. Then place your bottles of apricots into a hot water bath. Be sure that the tops of the bottles are covered by 1-2 inches of water. Process your apricots according to your altitude. When finished processing, remove bottles carefully from the hot water bath and set onto a towel to cool on your counter top!

Altitudes and Processing Time:
1,000 feet – 20 minutes
1,001 to 3,000 feet – 25 minutes
3,001 to 6,000 feet – 30 minutes
6,001 and higher – 35 minutes

I love coming into the kitchen and seeing how pretty these bottles look. I have been known to leave them out for a couple of days just to admire my handiwork :)!

Can’t wait for winter to pull these babies out and eat them. Anyone have any yummy recipes I could use these apricots in??

What produce are you planning on canning (or have canned) at your house?


How to Can Peaches

bottling-peaches cover

Have you always wanted to can your own peaches? It really is not too difficult and you CAN do it. Today I am sharing with you a simple tutorial to teach you How to Can Peaches!


Bottling Peaches

It has been a busy week in the kitchen around here! Canning is a bit of work, but can be quite fun, especially with a friend. In my case, my mom and sisters came over and we spent an afternoon making these lovelies! Bottled peaches are a little more involved than freezer jam and you need a water bath canner. But they really are not that difficult, especially if you have someone there helping you.

Here is the step by step process: (Read through all directions before starting).

**You should be able to fit about 4 to 5 peaches per quart size canning jar, depending on the size of your peaches. Peaches should be ripe, but not over-ripe and bruised.

1. Sterilize your wide-mouth canning jars in the dishwasher before beginning your peaches. Wash off your peaches and set aside.

2. Bring a large pot of water (half full) to a boil. Then set up a large bowl of ice water near your boiling water pot. Immerse a few peaches in your boiling water for 30 seconds. Quickly remove them with a large, slotted serving spoon. Immediately tranfer peaches and immerse into your bowl of ice water to quickly cool them. Leave peaches in the cool water for about 1 minute. Remove peaches and set aside on the counter top.

3. Prepare the syrup for bottling your peaches. You can choose from three different consistencies: light, medium or heavy syrup.
light: 1 and 2/3 cup sugar to 4 cups of water
medium: 2 and 2/3 cup sugar to 4 cups of water
heavy: 4 cups sugar to 4 cups of water
Mix together your water and sugar in a pot on the stove and bring to a boil over medium heat.

4. Peel, halve and pit peaches that have been plunged into the boiling and ice baths. Soak the halved peaches in an ascorbic acid solution. To make the ascorbic acid solution you need to mix 8 cups of water with 3 Tablespoon of Fruit Fresh or Citric Acid. Fruit fresh can be found near the canning supplies in most grocery stores.

5. Let the peaches soak fully immersed for a few minutes in your ascorbic acid solution. The ascorbic acid solution will prevent your peaches from turning brown.

6. Fill each jar by placing the cut sides of the peaches down and towards the middle of the jars. Fill the jar with as many peach halves as possible, but be careful not to squish them.


7. Fill the jar with your prepared syrup. Carefully stick a butter knife into the sides of the jar to remove excess air bubbles. Leave a 1/2 inch headspace at the top of the jar.


8. Place lids and rings on your jars and place filled jars into a boiling water bath. Make sure that the water covers the tops of the jars when the rack is lowered into the pot. Boil and process for 25 minutes for quart size jars or 20 minutes if you are using pint sized jars.

9. After 25 minutes remove jars from boiling bath and set on a towel to cool. Do not move until the jars have sealed. You should hear a light popping sound as the lid seals. If a jar does not seal (you can tell by pushing on the lid), you can reprocess the jar, or just put it in your fridge and eat within a few days.


The best part of canning is seeing all your beautiful hard work lined up on your storage room shelf, and eating summery peaches in the middle of winter isn’t so bad either! Anyone have any great recipes that call for bottled peaches?

**Our peaches were so large this time, we actually cut them into quarters. But cutting them is half is better. The bigger the piece of fruit, the firmer and less mushy it will become!

She Be Jammin’

Not me! My sister made all these beautiful jars of freezer jam this past week. She was kind enough to share her pictures of them with us. Now…this girl can take amazing pictures. Seeing her photography is what inspired me to learn to improve my own.

Anyways, I love freezer jam! If you have never made any, you need to…NOW! It is seriously so easy! I totally prefer freezer jam to cooked jams and especially store bought jams. The only exception for me is apricot jam. Apricot jam is so much better cooked.

My sister has inspired me to make some more freezer jam as I did not make any last year. So next week, this is what I will spend one of my afternoons (during naptime) accomplishing. I can’t wait!!

Here is What You’ll Need:

4 lbs. of Fresh Berries or fruit (strawberries, raspberries, blackberries, plums, peaches)
1.5 cups of Sugar (amount will vary according to fruit and pectin used. There are some pectins that can be used to make low-sugar or no sugar versions of jam. Read your directions in the pectin package closely).
1 Pkg. Ball Freezer Jam Pectin
lemon juice (see recipe that comes with Pectin; some need it some don’t)

Freezer-safe canning jars or small tupperware containers.

Wash, stem & slice fruit, then place in a shallow pan.
Use masher to crush berries {consistency will depend on how chunky you like your jam}.

In separate bowl, mix together pectin and sugar.
Add mashed fruit to your mixture and stir for 3 minutes.

Scoop jam into small freezer-safe jars or tupperware containers. Let the jam set for 30 minutes, then store in your freezer or refrigerator. Store in your freezer for up to 1 year, or in refrigerator for up to 1 month.

Recipe makes approximately six 8 oz. jars or twelve 4 oz. jars.

Try mixing a couple of different fruits together for a yummy, unique flavor! A jar of jam makes a great gift for friends, neighbors and especially sisters…hint, hint!

Here is a link to another freezer jam recipe using honey and agar flakes.

Bottling Tomatoes

We have an over abundance of delicious tomatoes this year. Too many to eat, so I have been canning them for use this winter in my husband’s delicious homemade spaghetti sauce, soups and Lasagne. I do not have a sophisticated canner and you don’t need one. You can make one bottle or a lot and you can do it using regular pots and pans on your stove. They do not need to be canned in a pressure canner since they are a fruit and the natural acids inhibit bacterial growth. Here is how you do it:

Gather your canning jars (I like to use the quart size jars), lids and rings. Wash bottles in your dishwasher on high heat setting. Just as the jars finish the wash cycle and begin the heated drying session, begin cooking your ingredients.

Gather your tomatoes and wash well. Remove any spots or decayed areas and plant material. You will need 4 different sauce pans. A large stock pot for your tomato mixture, two medium sized pans and a smaller sauce pan. You will also need quart size canning jars along with new lids and rings. Lids should never be re-used but the rings or “band” may be re-used.

Then simmer the following ingredients on the stove for 20 minutes or until soft:
1 diced green pepper
1 diced onion
1/2 c. water

After you start the above ingredients simmering, put another saucepan of water on the stove and heat to boiling.

While simmering the above ingredients, fill sink about 1/2 full with tomatoes. Cover tomatoes with your boiling water to loosen tomato skins. Remove skins from tomatoes and place in separate bowl. Be careful for they will be hot! Smash up and/or chop tomatatoes to whatever size suits your tastes and needs.

After simmering pepper and onions, combine tomatoes in same pan and add the following:

1 T salt
Pepper to taste
1 T vinegar
2 tsp sugar

Simmer for another 10 minutes.

Place the lids in a pan of water and bring to a simmer. After they simmer turn the heat off and let them sit in the pan until ready for use.

In a larger pan, place one of your bottles (1 bottle at a time) prior to filling with tomato mixture to ensure a proper seal. As soon as you remove a bottle replace it into the boiling water with another one from the dishwasher. Keeping the bottles boiling hot will allow them to properly seal and prevent spoilage.

When the tomatoes are ready, remove bottle from pan and immediately fill with tomatoes. Leave 1/4 inch space at the top of the bottle and wipe the rim off with a clean cloth. Place the lid on and seal with a ring. Set aside. Within 5-10 minutes you should hear a light popping sound. That is your bottle sealing. The bottles lids should not make a popping sound when you push on them. These are unsealed and can be processed again or placed in the fridge to be used within a few days.

This recipe will make 3-4 quart bottles. You will use all 4 burners on your stovetop at some point. If you have more tomatoes to can, just repeat the above process.

*If you don’t want to bottle them, you can simply wash them, pour boiling water over them to remove the skins, chop them into smaller peices and place in a Ziploc Freezer bag and store in your freezer.


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