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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 from Joy of Jams, Jellies and other Sweet Preserve with us.

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
Ingredients
  • 2 pounds raspberries
  • 3 cups sugar
  • 2 tablespoons lemon juice
Instructions
  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

 

 

The Joy of Jam, Jellies, and Other Sweet Preserves

Joy of Jams and Jellies-BookIf you want more recipes like this, you can get your copy of The Joy of Jam, Jellies, and Other Sweet Preserves right here.  If you are more of a pickle person, you’ll want to check out Linda’s book – The Joy of Pickling. The Joy of Pickling boasts 300 recipes that utilize both a variety of preserving methods including canning, no-fuss quick pickles for the refrigerator or freezer and fermented pickles.

Get More Recipes From Linda Ziedrich

Fermented Tomato Salsa from Joy of Pickling

The Best Selling Pickle Book + Spicy Pickled Peach Recipe

 

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