Alexa Tran
@tranalexa
Homemade Raspberry Jam without Pectin
This delightful homemade raspberry jam is made without pectin, allowing the natural flavors of the raspberries to shine through. With just three simple ingredients, you can create a sweet and tangy spread perfect for toast, desserts, or as a topping for your favorite dishes.
Details
- Cuisine:american
- Diet:vegetarian
- Difficulty:easy
- Estimated Cost:N/A
- Ingredients:3
- Views:4
Recipe Information
- Prep time10 min.
- Cook time20 min.
- Total time30 min.
- Servings56
Ingredients
- 4 cups
- 4 cups
- 1 tablespoon
Cooking Instructions
Follow our step-by-step guide on how to make Homemade Raspberry Jam without Pectin.
Step 1
Begin by assembling your ingredients: luscious mashed raspberries, granulated white sugar, and zesty freshly squeezed lemon juice.
Step 2
In a spacious pot, heat the mashed raspberries over medium heat until they reach a lively boil, stirring occasionally for about four minutes.
Step 3
Next, introduce the white sugar and lemon juice to the bubbling mixture, stirring thoroughly to blend the flavors.
Step 4
Bring the concoction back to a vigorous boil, stirring constantly to avoid any sticking.
Step 5
Allow the jam to simmer for an additional four minutes, keeping that steady boil alive.
Step 6
Once the cooking time is complete, remove the pot from the heat.
Step 7
With care, pour the hot jam into pre-sterilized jars, ensuring to leave a quarter-inch of headspace at the top of each jar.
Step 8
Secure the lids tightly and immerse the jars in a boiling water bath, making sure they are covered by at least an inch of water.
Step 9
Let them bask in the boiling water for five minutes.
Step 10
After this time, gently lift the jars from the water and place them in a draft-free area to cool.
Step 11
Resist the urge to touch them; allow the jars to sit undisturbed for eight hours to overnight, ensuring a perfect seal.
Step 12
Enjoy the sweet satisfaction of your homemade raspberry jam!.