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Easy Homemade Raspberry Jam Without Pectin

Close-up of vibrant, homemade raspberry jam, showing seeds, sealed in a quilted glass jar near a window.
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Create a bright, flavorful raspberry jam using just three simple ingredients. This recipe thickens naturally, offering sweet and tart preserves perfect for toast, yogurt, or gifting.

Ingredients

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  • 2 pints fresh or frozen raspberries
  • 4 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • Pinch of salt (optional)

Instructions

  1. Prepare your jars and lids if you plan to water bath can. If making freezer jam, ensure your freezer-safe containers are ready.
  2. Combine the raspberries and sugar in a large, heavy-bottomed pot. Let the mixture sit for 30 minutes to draw out the juices.
  3. Place the pot over medium-high heat. Stir constantly until the sugar dissolves completely and the mixture begins to boil.
  4. Once boiling, add the lemon juice and salt. Continue to boil, stirring frequently to prevent scorching on the bottom. Do not stir once it reaches a full boil unless scraping the bottom.
  5. Use a candy thermometer to monitor the temperature. Cook until the jam reaches 220 degrees Fahrenheit (104 degrees Celsius). This usually takes about 15 to 25 minutes after reaching a rolling boil.
  6. Test for set: Remove the pot from the heat. Spoon a small amount of jam onto a chilled plate. Return the plate to the freezer for one minute. Push the jam with your finger; if it wrinkles, it is set. If it is still runny, return the pot to the heat and cook for another 5 minutes before testing again.
  7. For canning: Ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe rims clean, apply lids and bands, and process in a boiling water bath for 10 minutes. Remove and let cool completely.
  8. For freezer jam: Let the jam cool slightly, then transfer to freezer-safe containers, leaving 1/2 inch of headspace. Seal and freeze for up to one year.

Notes

  • This jam is excellent served with sourdough bread or used as a topping for vanilla ice cream.
  • If you prefer seedless raspberry jam, press the cooked mixture through a fine-mesh sieve before the final boil, then return the pulp to the pot to finish cooking.
  • For a lower sugar option, you can use a commercial pectin designed for low-sugar preserves, though this recipe is formulated to set without added pectin.

Nutrition

Find it online: https://www.unfoldrecipes.com/easy-homemade-raspberry-jam/