Make this tasty and easy Raspberry Jam Recipe. Most jams and jellies are made with pectin. Today I am going to show you how to make raspberry jam without pectin. It turns out great and has so much flavor!
RASPBERRY JAM
‘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 Fruit Pectin Free Raspberry Jam. I love that there are no preservatives. You might also be interested in my Raspberry Freezer Jam recipe.
We enjoy putting this jam on toast, pancakes, waffles, biscuits, muffins, thumbprint cookies, yogurt, ice cream and with cracker and cheese. It really pairs well with every dessert and savory foods as well!
HOW TO USE FROZEN RASPBERRIES TO MAKE RASPBERRY JAM?
While this recipe usually calls for fresh raspberries, you can make raspberry jam with frozen raspberries. To do so you will need to let your frozen raspberries sit out and thaw for about an hour or until they are still a little frozen but soft. Measure them the same way you would with fresh raspberries and continue the recipe as directed.
HOW TO USE HOMEMADE JAM
Spread on homemade rolls, crepes, aeblskivers, German pancakes, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
HOW TO MAKE RASPBERRY JAM
Making jam is really so simple. There is not much prep time for this recipe. One of my favorite things about making this homemade raspberry jam recipe is as you are cleaning up you 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 for another small batch or you have half a jar of jam…you can simply put that jam right in the refrigerator and use it because it will not seal properly to store on your shelf. You can freeze this jam as well. Sharing how to make our simple jam recipe below:
SUPPLIES NEEDED FOR MAKING RASPBERRY JAM
- Canning Jars
- canning rings
- ball canning lids
- large stock pot
- water bath canner
- canning tool kit
- potato masher
- immersion blender
- hot pads
- strainer
- medium saucepan
INGREDIENTS IN RASPBERRY JAM :
- 5 cups fresh raspberries (not over ripe raspberries)
- 2 1/2 cups granulated sugar
- 2 Tbs. lemon juice
HOW TO MAKE RASPBERRY JAM WITHOUT PECTIN
- 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.
- Unscrew the lids from the jars and pop off the inner lids.
- Sterilize the jars (lids off) by putting them in your dishwasher about an hour, soaking them in hot soapy water before you use them or by boiling them (lids off) in the large canner pot for about 10 minutes (you can put you jar funnel and lid lifter magnet with the jars to sterilize them too)
- Fill the 8-inch pan 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.
- Wash your berries and crush to taste in a large bowl. 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 aren’t mashing them all the way)
- Once the fruit is mashed, combine raspberries to the granulated sugar and mix it up with a wooden spoon in a medium saucepan.
- Turn the heat to high for the first 5 minutes stirring constantly.
- Then turn your stove on medium-high heat and stir the mixture with a spoon constantly for about 20-25 minutes.
- 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.
- Take the jam in the pot off the heat, set it aside and let it cool.
- Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
- Fill your canning pot with water enough to cover the closed jars and bring to a boil.
- Put the filled jars in the rack and lower into the boiling water and let it boil for about 15 minutes.
- Turn off the heat, remove the rack of jars and let them cool to room temperature.
HOW TO STORE RASPBERRY JAM
The raspberry jam preserves will last up to 3 years if sealed and canned properly. You can store them on a shelf in a dark cool place until you are ready to use it.
After opening a jar of jam and breaking the seal, the jam will need to be stored in the refrigerator in an airtight container. I keep mine in the bottle and use a tight lid. It can last for up to two months if you scoop it with a clean knife and don’t contaminate it.
Raspberry Jam Recipe (without Pectin)
Make this tasty and simple Raspberry Jam that is made without pectin. Tastes great!
Ingredients
- 5 cups fresh raspberries (not over ripe raspberries)
- 2 1/2 cups granulated sugar
Instructions
-
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.
-
Unscrew the lids from the jars and pop off the inner lids.
-
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.
-
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)
-
Once the fruit is crushed, add 2½ cups of granulated sugar and mix it up.
-
Turn the heat to high for the first 5 minutes stirring constantly.
-
Turn the heat down to medium and stir constantly for about 20-25 minutes.
-
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.
-
Take the jam pot off the heat, set it aside and let it cool.
-
Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
-
Fill your canning pot with water enough to cover the closed jars and bring to a boil.
-
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.
FREE PRINTABLE LABEL
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:
Sharing some more delicious raspberry recipe below:
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Thanks for these instructions on making jam! Think I’m going to try it substituting the sugar for the right amount of Stevia. :)
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!!
Very pretty!
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!
I agree you leaving the jam to cool is never recommended.
How long will the jars of jam stay good for?
They should last a couple of years if they are sealed properly.
Why does the sugar harden about 2 inches at the bottom of the jars after being refrigerated for a little while? It kind of solidifies.
There are some great tips here that may help answer your question: http://www.seriouseats.com/2014/08/jam-making-101-pectin-sugar-gel-point.html
Carolyn- you can often get 18 months to two years out of your higher sugar products like jams and fruit canned in syrup. As long as the seal is good and the lid seems properly concave, your product should be just fine.
Great recipe even used it to make blueberry jam to. Thank you
You are welcome! Blueberry sounds delicious!
Can you use frozen raspberries
Becky- Yes you can use frozen berries. Great question.
I would like to try making this recipe in a couple of days for Mother’s Day gifts for 3 people. Could you please give me an answer as to how many, and what sized, jars this makes. Thank you.
Deanna- About 1 1/2 c. per pint jar, roughly. Hope this helps. Thank you.
This is great and all but how much does this make ?? How many onces ? Quarts ? Pints ??. So 5 c of berries 2.5 sugar …Im sure that doesnt work out to 7.5 c of jam ..Does it.
It make a little over 1 quart of jam. Thanks and Enjoy!
Can this recipe be doubled or tripled? I want to make several 8oz jars of jam at one time.
Jean- Yes, it can be doubled or tripled. Hope you enjoy the recipe.
Can I add lemon juice to balance out the sugar content? I find it a bit sweet and don’t want to reduce the sugar too much because I’m afraid
it won’t preserve well.
Kylie- I would think that would be ok as long as you don’t add too much. That may cause it to be to runny.
How many jars does this make and what size jar?
It make a little over 1 quart of jam. Thanks and Enjoy!
Would it be ok to double the recipe?
Jo- Yes that should work!
What should I do it don’t seem to be thickening?
Gail- If you are wondering what causes jam or jelly to not thicken and how you can fix it you’ll find there is more then one cause but it’s easy to fix your recipe. Jam and jelly not setting is usually a problem that is caused by temperature, pectin problems, or incorrect measurements.
Try one of these 2 methods:
Instead of thickening the jam on the stovetop again, pour the jam out into a rimmed baking sheet and “dry” it out in a low oven (say 200°F) for an hour or two. This will concentrate the flavor and reduce the jam’s moisture without any hands-on cooking. It might be a little bit more tedious than the other methods, but it works wonders on delicate jams like apricot or persimmon.
How To Fix Jam And Jelly That Didn’t Set 1. Refrigeration. If it’s been over 24 hours and your jam or jelly hasn’t set take one of the jars and place it into the fridge. Sometimes the cooler temperature can help make it set up nice and firm. When it’s well-chilled remove it from the fridge and check to see if it has jelled.
Raspberry jam is a fan favorite around here! We also love mixing in blackberries or peaches to it. It’s delicious every time!
Katie- That sounds amazing. I will have to try that.
I’m wondering on how to remove the seeds to seedless Raspberry Jam along with how to make seedless jam
You would need to pour the jam mixture into the sieve (you may have to remove a few seeds stuck to the pan). Here is a recipe that explains exactly how to do this: https://www.fabfood4all.co.uk/easy-seedless-raspberry-jam/