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Raspberry Jam Without Pectin

A simple and delightful raspberry jam made without pectin, perfect for spreading on toast or drizzling over desserts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Dessert, Spread
Cuisine: American
Calories: 50
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups fresh or frozen raspberries Rinse fresh raspberries and remove stems; let frozen raspberries thaw slightly.
  • 2 cups granulated sugar Adjust sweetness to taste.
  • 1 tablespoon lemon juice Adds balance to flavor.
  • 1 teaspoon vanilla extract Optional for added flavor.

Method
 

Preparation
  1. If using fresh raspberries, rinse them gently in cold water and remove any stems. If using frozen, let them thaw slightly.
  2. In a large pot, combine the raspberries, sugar, and lemon juice. Stir gently to coat the raspberries in sugar, allowing them to release some juice.
Cooking
  1. Place the pot over medium heat and bring the mixture to a gentle simmer. Cook for about 15-20 minutes, stirring occasionally, until the berries break down and the mixture thickens.
  2. To check if your jam is ready, drop a spoonful onto a cold plate. Let it sit for a minute, then run your finger through it. If it holds its shape, it’s perfect!
Storage
  1. Remove the pot from heat and let it cool before transferring the jam into sterilized jars. Seal tightly and refrigerate. Enjoy your homemade jam for up to three weeks!

Notes

Raspberry jam can be served on buttered toast, swirled into yogurt, or used as a topping for pancakes. Adjust sugar based on your tartness preference and avoid overcooking for the right consistency.