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.
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.
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.
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.
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.
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.