Homemade Raspberry Jam (No Pectin)
This homemade raspberry jam is a delicious, low-sugar, and fresh-tasting fruit spread, all without pectin. Canning homemade raspberry jam is an amazing way to preserve the harvest and is a treat for the whole family.
Servings: 3 8 oz jars
Ingredients
- 5 1/4 cups rasbperries {rinsed)(~20 oz)
- 2 1/4 cups sugar
- 2 tbsp fresh lemon juice
Instructions
Canning Prep
- Prepare water bath canner by filling it with water, and setting it on the stove. Turn the burner to high. Once it reaches a boil, reduce it to simmer. You want to keep the water hot so that everything is ready when the jam is.
- Wash and sanitize your jars. You can fill them with hot water, or place them on a tray in the oven at 170˚F degrees.
- Wash your lids and set aside in clean place.
- Place 2-3 metal spoons in the freezer.
Making Raspberry Jam
- Rinse the raspberries and let drain in a colander. Set aside5 1/4 cups rasbperries
- In a heavy-bottomed saucepan, heat the sugar on medium for 10 minutes, stirring occasionally.2 1/4 cups sugar
- Add the raspberries and stir to combine with the warmed sugar.
- Gently mash the raspberries with a wooden spoon, potato masher, or a pastry cutter.
- Stir until all the sugar is dissolved (~5 minutes).
- Add the lemon juice to the pot, and increase the temperature to medium-high, until the jam reaches a rolling boil, stirring constantly for 10 minutes.2 tbsp fresh lemon juice
- Dip the metal spoon into the jam mixture and hold it sideways over the pot. If thick drops of the jam come together to run off the spoon together, the jam is ready for canning! If the drops are runny, continue stirring the mixture, checking with the frozen spoon test every 2-3 minutes.
- At this point, turn the burner under the canner back up to high and get that water boiling again.
- Remove the jam pot from heat, and stir gently for a few more minutes. Skim any foam from the top of the jam.
- Using the funnel and a ladle, add the jam to your prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the amount of room between the top of the food, and the top rim of the jar.
- Using a wet clean rag, wipe the rim to make sure there isn't any sticky jam on there.
- Place a new clean lid on the jar and then a ring. Tighten the ring to fingertip tight.
- Using canning tongs, add jars to the boiling water, and put the canner lid on. Pro tip: you must have at least 1 inch of water over the tops of the jars for safe canning.
- Process half-pints and pints based on the elevation guide below:*0-1,000 ft – Half-Pints & Pints =5 min *1,001-6,000 ft – Half-Pints & Pints =10 min *6,000 ft+ – Half-Pints & Pints =15 min
- Once the jam has processed for the appropriate amount of time, remove the canner from the burner, and carefully remove the lid of the canner (Pro tip: use oven mitts to take the lid off because the steam is super hot).
- Using canning tongs, carefully remove the jars, and place them on a thick towel in a place where they can be undisturbed for 12 hours.
- After the jars have rested for about 12 hours, press down in the middle of each lid. If it "gives" at all, the jar didn't seal. Either enjoy it that day, put it in the fridge, or reprocess it.
- Once the jars have sealed and cooled, remove the rings. Label and store sealed jars in a cool (best results are 50-70˚F) dark place for up to 12-18 months.
Notes
- Makes 3, 8 oz jars.
- Jam is best when made in small batches. Doubling this recipe is fine, but I would hesitate to triple it.
- Once opened, it will last for 2-3 weeks in the fridge or 12-18 months sealed and at room temperature.
- Nutrition values are an estimate only.
Nutrition
Serving: 1tbsp | Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Vitamin A: 5IU | Vitamin C: 11mg | Calcium: 3mg | Iron: 0.1mg