Raspberry Jam No Pectin (3 ingredients)
Calories: 31
Adjust Servings Here: 4 jars
Description
This old-fashioned raspberry jam will take you back to your childhood. It's made in just 40 minutes, all-natural, low in sugar, and pectin-free. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert.
Ingredients
Instructions
- Prep the plates for testing: Place two small ceramic plates in the freezer so we can use them to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Prep the fruit - Check the raspberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip: Soft or slightly bruised raspberries are fine, but discard any moldy or spoiled berries. Rinse quickly rather than soaking them, as raspberries absorb water easily.
- Combine - In a heavy bottom pan, combine the raspberries, sugar, salt, and lemon juice. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes, stirring constantly, on medium-high heat.1 kg Raspberries, 500 g Sugar, 2 tbsp Lemon juice, ¼ tsp Salt
- Mash the fruit - Reduce the heat to medium-low so the jam maintains a gentle simmer. Mash the raspberries with a potato masher to your desired consistency.
- Simmer - Continue to simmer for about 20 to 30 minutes, stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken and deepen in color as it cools.Pro tip: Cooking time can vary depending on the width of your pan, the amount of fruit, and the heat. Use the cold-plate or thermometer test rather than relying only on time.
- Testing the Jam - Remove a ceramic plate from the freezer. Place a teaspoon of jam on the cold plate. Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles, it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.
- Thermometer test: Alternatively, use a candy thermometer. The jam should reach about 220°F (104°C) at sea level. The setting temperature will be lower at higher elevations.
- Optional - Just when you are ready to take the jam off the heat, add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.1 tsp Butter
- Jar - Pour the jam into warm, sterilized jars, leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
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
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