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Raspberry Jam recipe
July 16, 2019 Fruits, Jams & Preserves, Preserving Recipes

Raspberry Jam No Pectin Added

As a Master Gardener and Master Preserver, Linda Ziedrich’s cookbooks – Joy of Pickling and Joy of Jams, Jellies and other Sweet Preserves collectively boast an impressive 500+ recipes for preserving! Linda has shared her recipe for Raspberry Jam no pectin added from Joy of Jams, Jellies and other Sweet Preserves.

No Pectin Added Raspberry Jam

Like most fruits, raspberries are easy to make into jam without added pectin. The berries really do come with plenty of pectin of their own! Do make sure that your berries aren’t overripe, since just-ripe berries are richer in pectin, and that you include lemon juice, which aids in gelling. And keep your batch on the small size. Big batches require longer cooking, and long cooking can break down pectin.

Prefer a Seedless Jam?

If you prefer seedless jam, purée the berries before cooking them. Use the fine screen of a food mill or a tomato strainer with a berry screen, or whirl the berries briefly in a blender and then pass the purée through a fine sieve.

Raspberry Jam Recipe
  • 2 pounds raspberries
  • 3 cups sugar
  • 2 tablespoons lemon juice
  1. In a preserving pan over medium heat, mash the raspberries with a potato masher. Add the sugar and lemon juice. Continue to heat the mixture, stirring gently, until the sugar is dissolved. Raise the heat to medium-high, and boil the mixture, stirring frequently, to 218 degrees F. or until a drop of the jam mounds in a chilled dish. This will take about 6 to 7 minutes.
  2. Ladle the jam into pint or half-pint mason jars, add lids and rings, and process the jars in a boiling-water bath or steam canner for 10 minutes.
Recipe Notes

Makes about 2 pints

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