Description
This easy raspberry jam recipe requires no pectin. It’s a simple way to preserve the flavor of fresh raspberries using just fruit and sugar.
Ingredients
4 cups mashed raspberries (from 4 pints of whole fruit)
4 cups granulated sugar
Optional: 1/2 tsp butter to reduce foaming
Instructions
1. Place mashed raspberries and sugar into a large pot.
2. Stir over medium-high heat until the mixture begins to boil.
3. Continue boiling for 8–12 minutes, stirring often, until it reaches 220°F or passes the freezer plate test.
4. Remove from heat and ladle hot jam into sterilized jars, leaving 1/4 inch headspace.
5. Wipe rims clean, apply lids and bands.
6. Process jars in a boiling water bath for 10 minutes (15 if above 6,000 feet).
7. Cool jars for 12–24 hours before storing. Check seals.
Notes
Use a wide pot to prevent boil-overs.
You can reduce sugar slightly using a 3:2 fruit-to-sugar ratio.
Jam keeps 12–18 months when properly canned and sealed.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Jam, Preserves
- Method: Canning
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 83
- Sugar: 20g
- Sodium: 0.3mg
- Fat: 0.1g
- Saturated Fat: 0.002g
- Unsaturated Fat: 0.05g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0.1g
- Cholesterol: 0mg