Home made Raspberry Jam {No Pectin}

This home made raspberry jam is a scrumptious, low-sugar, and fresh-tasting fruit unfold, all with out pectin. Canning home made raspberry jam is an incredible approach to protect the harvest and is a deal with for the entire household. 

This old style raspberry jam recipe is strictly how home made jam ought to style – not too candy and tasting of summer season and sunshine.

And in contrast to frequent raspberry jam recipes, it’s made with out pectin, and it tastes like recent berries, not pure sugar.

And for those who determine ultimately that you just’d favor a no-canning or no-cook jam, try our raspberry freezer jam recipe. It’s depraved straightforward and completely scrumptious.

Making Raspberry Jam

Warmth a heavy-bottomed saucepan on the range on medium. Add the sugar and stir it sometimes for 10 minutes.

This step warms the sugar and makes positive that it doesn’t crystallize when the raspberries are added, as an alternative of totally dissolving. As a bonus, this step additionally provides caramel notes to the completed jam. You possibly can skip this step, however I really like the way it makes the jam style.

As soon as the sugar is beginning to clump up a bit, add the raspberries and stir to coat the berries within the sugar.

Gently mash the raspberries with a wood spoon, potato masher, or a pastry cutter. The ultimate texture is as much as you, so mash or don’t mash to your coronary heart’s content material.

Improve the temperature to medium-high and stir till all of the sugar is dissolved (~5 minutes). If you wish to make certain the sugar is totally dissolved, dip a small spoon into it and take a style. If the sugar is “crunchy”, go forward and cook dinner the combination a bit longer.

Add the lemon juice to the pot, and improve the temperature to medium-high, till the jam reaches a rolling boil, stirring continually for 10 minutes. Chances are you’ll want to regulate the burner’s temp a bit to verify the jam doesn’t boil over.

Dip the metallic spoon into the jam combination and maintain it sideways over the pot. If thick drops of the jam come collectively to run off the spoon collectively, the jam is prepared for canning! If the drops are runny, proceed stirring the combination, checking with the frozen spoon combination each 2-3 minutes.

At this level, flip the burner beneath the canner again as much as excessive and get that water boiling once more.

Take away the jam pot from warmth, and stir gently for a number of extra minutes. Skim any foam from the highest of the jam.

Utilizing the funnel and a ladle, add the jam to your ready jars, leaving 1/4 inch of headspace on the high. 

Utilizing a moist clear rag, wipe the rim to verify there isn’t any sticky jam on there. Place a brand new clear lid on the jar after which a hoop. Tighten the ring to fingertip tight.

Utilizing canning tongs, add your jars to the boiling water, and put the canner lid on. Professional tip: you could have at the least 1 inch of water over the tops of the jars for protected canning. Processing instances will range primarily based on altitude. See the chart under.

Take away the canner from warmth, take away the lid of the canner, and let the canner sit for five minutes. Use canning tongs and take away the jars and place them on towels on the counter. Ensure you put them the place they are often undisturbed for 12-24 hours.

After every part has cooled, verify the seal by pushing down on the center of the lid. If it doesn’t give method, it’s sealed. Label the jars, and retailer in a cool darkish place for 12-18 months. If the lid bows a little bit bit, put that within the fridge and use it inside 3 weeks.