This old fashion raspberry jam without pectin will take you back to your childhood. Its a quick and easy recipe that gets done in less than 20 minutes. All-natural, low in sugar, no pectin, and bursting with fruit flavor, whether you use fresh or frozen raspberries. Perfect over breakfast toast or topped over plain yogurt for dessert.
Is there a prettier red than raspberry red? I love how rich and vibrant that color is. My favorite cake filling is raspberry
One of my absolute favorite treats is plain yogurt with a generous helping of fruit jam. And, I love how raspberries give my yogurt that pretty pink color.
Do you make homemade jams or do you always buy them?
I'm not a big fan of commercial jams. Personally, I find them too sweet for my palette. I grew up eating jams rich in fruit flavor rather than sugar. And yet, although I don't buy jam you will always get a few jars of different jams in my fridge.
I love variety, so instead of making a huge batch of one jam and having them in the pantry, I prefer to make fresh jams with the fruits that are in season. So, cherries in season brings use cherry jam, in th
Why have one jam the whole year when you have fresh variety in every season. Right?
How to make homemade jam
I know that we usually give long recipes for jam which makes it look so complicated. The truth is that if you do not can the jam the process of making jam takes as little as 20 minutes from start to finish. You will be surprised how easy it is to make homemade jam.
- Add fruit, sugar, and lemon juice in a heavy bottom saucepan.
- Heat on medium until the sugar dissolves.
- Bring to a rapid boil for two minutes.
- Then reduce heat and cook on a low simmer until jam is set (approximately 20 minutes).
- Remove from heat and pour in sterilized jam jars.
- Can jar for long-time storage or cool and then place in the fridge.
No time to jam?
I wear a couple of hats and the one that takes most of my time is cake decorating. So, often I will buy the fruit to make jam and just not have those 20 minutes for jam making.
Therefore, here's what I do and I hope you find it useful too.
- Wash, drain and pat dry the fruit.
- Place the fruit, sugar and lemon juice in a glass or plastic bowl. Cover and leave for up to two days in the fridge.
The fruits macerate with the sugar and lemon juice and become even more delicious. - If you think it's going to be longer than two days, place the fruit in a freezer bag and into the freezer just until you are ready to make jam. They will be a big block when you take it out but it will still be perfect for making jam.
- You do not need to thaw the fruit. Just add the sugar and lemon and continue with jam making.
Ingredients and substitutes
- Raspberries - Use fresh plump sweet raspberries in season or frozen raspberries. Both work beautifully with this recipe.
- Sugar - Unlike commercial jams, I like to use less sugar - which is usually half the quantity of fruit. If I have 1 kg of fruit I usually add 500 grams of sugar. So my jam is more fruity rather than just sugary sweet. But if you like it sweet you can add more. Most commercial jams are made with ¾ amount of sugar in this case 750 grams.
- Lemon Juice - Raspberries are naturally sweet, so the lemon really helps bring out and enhance their sweetness. It also helps prevent crystallization. Lemons also have a lot of natural pectins.
Step by step instructions (Save/Pin)
Start the jam
- Lightly wash and drain the raspberries. Discard any that may not be good.
- Pat them dry with a paper towel.
- Place raspberries in a deep heavy-bottom pan.
- Add sugar and lemon Juice.
Cook the jam
- Place on medium-high heat until the sugar dissolves.
- Then use a potato masher to mash the raspberries.
- Bring the mixture to a rapid boil. Let boil for two minutes.
- Then, turn the heat to medium-low. The mixture should still be simmering but slow.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for testing the jam below).
- After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the jam
- Place a small amount of the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- The jam is done if the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- If using a candy thermometer - the jam should reach 105 C / 221 F.
- Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
The canning process (optional)
Sterilizing
- Sterilize four 250 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So, if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Storage
- When canning, the canned jam will stay in a cool dry place in the pantry for up to a year or more.
- When not canned, the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Frequently asked questions
You sure can. I have used frozen raspberries for both raspberry jam, as well as for my raspberry filling for cake pies and desserts recipe. The frozen berries do not look particularly impressive as they thaw but as you progress with the recipe, it does all come together nicely.
Often the reason jam does not set though reduced to half is because it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a setting point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a raspberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months.
An acid like lemon juice is necessary to keep the sugar from crystallizing, which is why all jam recipes have lemon juice. To fix crystallization, simply heat the jam in a microwave or a clean saucepan. Add lemon juice and cook until the sugar has melted again. This should fix it.
NO! you don't. But if you do have a candy thermometer on hand you can use it and take the guesswork out. I use mine only for instructional videos to show the process for those who would like to use a candy thermometer. I have always used the old school jam testing method I shared above and it works every single time.
Raspberry jam from frozen raspberries
Since I don't can my jams I rely on making them fresh during the year. Raspberry jam is my personal favorite.
When I lived in Singapore we didn't get fresh raspberries so easily but frozen raspberries were very affordable. And since I'm not a big fan of commercial jams that are overly sweet I would make my raspberry jam from frozen raspberries. In fact, I would make a delicious mixed berry jam with frozen mixed berries too. You don't need to thaw the fruit and the frozen berries soften very quickly in jam.
Low-sugar raspberry jam
Ideally, a traditional jam recipe made by most of our grandmothers will call for one part fruit with two parts of sugar. Commercially you probably find they use three parts sugar with one part fruit with added pectin so they get more quantity and more money for their fruit. Which is why making homemade jams will always be the best.
I've always used less sugar as you can see in this recipe below. I have one part of fruit and only half part sugar. And yet, I can tell you that this jam is the best jam you will ever eat. Why? Because it's bursting with fruity goodness and not loaded with sugar. My kids love jams and while I don't encourage them eating outta the jar, guess what? I'm often tempted to do the same myself.
Raspberry jam without sugar
Sugar helps the creation of pectin which makes our jam. But what if you can't have sugar? Or you can't eat sugar? You can still make raspberry Jam. Here's how.
First, pick the naturally sweetest raspberries you can find from the market. Forget everything you read about pectin and buy a box of natural pectin. These are available in most supermarkets. And grab some fresh lemon juice.
- The formula is pretty simple and it belongs to my mom - For every one cup of fruit, you will need 1 tbsp pectin and 1 tbsp lemon juice.
- For example in this case - 3 cups raspberries + 3 tbsp pectin + 3 tbsp lemon juice.
- Bring it to a boil and slow cook just as we do below for our regular jam.
If you ever find you need to add some sweetness, add a little of agave syrup or honey to the jam just before you take it off the heat. This will sweeten it a bit. I use to make no sugar jams for a friend of my mom long ago because she was diabetic. She really loved the jam so it was something she really enjoyed for breakfast every day.
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Homemade Raspberry Jam without Pectin
Print Pin Rate VeenaazmanovDescription
Ingredients
Make 4 x 250 g jars
- 2 lbs (1 kg) Raspberries
- 2.5 cups (500 g) Sugar
- 4 tbsp (0.25 cups) Lemon juice
Instructions
Start the jam
- Lightly wash and drain the raspberries. Discard any that may not be good.
- Pat them dry with a paper towel.
- Place raspberries in a deep heavy-bottom pan.
- Add sugar and lemon Juice.
Cook jam
- Place on medium-high heat until the sugar dissolves.
- Bring the mixture to a rapid boil. Let boil for two minutes.
- Then, turn the heat to medium-low. The mixture should still be simmering but slow.
- Let simmer for about 20 minutes.
- Meanwhile, place two ceramic plates in the freezer. (for testing jam - below)
- After about 15 minutes, you will see the mixture has darkened, thickened and reduced.
- Remove one of the plates from the freezer.
Testing the jam
- Place a small amount on the mixture on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
- You may need to do this once or a couple of times depending on how soon you start checking.
- The jam is done if the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
- If using a candy thermometer – the jam should reach 105 C / 221 F.
- Let the jam cool for about 20 mins before you pour it into a warm sterilized jar leaving ¼ inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars).
- Place a piece of wax paper on the top before you place the lid on tightly.
THE CANNING PROCESS (OPTIONAL)
Sterilizing the jars
- Sterilize four 250 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off).
- Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Fill half the pot with water.
- Pour the jam into the hot sterilized jar as explained above and close the lid.
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes.
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight – the lid should not move at all.
- Store in a cool dry place.
Storage
- When canning, the canned jam will stay in a cool dry place in the pantry for up to a year or more.
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Recipe Notes
The jam-done test
Getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So here is an old mom's method that works great to test any fruit jam. Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test - bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests - every 3 to 5 minutes.Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
