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Home » Jam » Raspberry Jam without Pectin

Published: Jul 25, 2022 by Kathy · This post may contain affiliate links

Raspberry Jam without Pectin

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Toasted bread topped with ham.

Delicious homemade raspberry jam made without pectin is made with just three simple ingredients; raspberries, sugar, and lemon juice.

Toasted English muffin topped with raspberry jam.
Table of Contents
Homemade jam
Making jam without added pectin
Only three ingredients
Step by step directions
Jam making tips
How do I know when my jam is done?
Altitude adjustment for water bath canning
Listen to the recipe
Raspberry Jam without Pectin

Homemade jam

To me, there's just nothing better than growing your own berries, harvesting them, and then making homemade jam.

It's a great way to use up your harvest of fresh raspberries!

Making homemade jam is a regular event in my household. I make several different batches of jam every summer.

I like to stock my pantry with homemade jams to use all year long. We give several jars away as gifts and of course, we eat a lot of jam too! It's perfect for breakfast on toast or for lunch on a peanut butter and jelly sandwich but I also use a lot of jam in baking too.

I often use my homemade raspberry jam in Bow tie cookies, Raspberry bars, and Puff pastry pinwheels.

Some favorite homemade jams include:

  • Rhubarb jam
  • Apricot jam
  • Plum jam
  • Strawberry jam
  • Seedless blackberry jam

This jam may be canned using a hot water bath, frozen, or stored in the refrigerator.

If you are new to canning, you'll want to read How to Water Bath Can before you begin!

Making jam without added pectin

Most of my jams I make without adding a commercial pectin. I just like making jams with fruit, sugar, and sometimes a bit of lemon juice.

When making jam without commercial pectin, there are a few variables that can change:

  • the amount of sugar added can be adjusted to your needs. Feel free to decrease the amount of sugar called for in this recipe.
  • the cooking time will vary depending on your stove, your pot and your berries
  • most berries contain pectin, but the amount will vary depending on the variety and how ripe the berries are.
  • The riper the berries, the less pectin. I usually try to make certain I have some really ripe berries because they have the most flavor and some that are just barely turning ripe because they have the highest pectin.

Another jam to try is this blueberry jam without pectin from the blog, Homemade in the Kitchen.

Only three ingredients

A white bowl filled with fresh raspberries next to a fresh lemon half and a bowl of sugar.
  • Raspberries - Fresh or frozen raspberries.
  • Sugar - Granulated sugar
  • Lemon Juice - Use freshly squeezed

Step by step directions

  • Wash canning jars and lids and fill a canning pot partially full with water. Turn pot over medium heat.
  • Place berries, sugar and lemon juice in a pot over medium heat
  • Stir often until sugar has dissolved and berries have softened
  • Continue cooking over medium to medium-high heat until mixture comes to a rolling boil. Jam will foam when boiling. You can skim off jam to remove foam, or just stir it back into the jam itself.
A pot filed with raspberries and sugar.
Jam at a rolling boil.
  • Once jam has reached the gel stage(see below), remove from heat and place in canning jars leaving a ¼ inch headspace
  • Remove air bubbles, wipe down rim of jars and place lid and ring on jars
Pouring jam into canning jars using a blue funnel.
Canning jars filled with raspberry jam.
  • Place jars in canning pot. Make certain jars are covered with at least 1 inch of water over the top of the jars.
  • Turn heat to high and bring to a boil. Process half-pint and pint-sized jars for 15 minutes (adjust for altitude)
  • Turn off heat and remove lid from canning pot. Wait 5 minutes then remove jars from canner. Place jars on a rack on the counter. Do not touch until fully cool (12 hours).
  • Remove bands and check seals. Wash the outside of jars. Label and date jars and store in a cool, dark place.

Jam making tips

  • Have everything you'll need for this recipe ready and set out before you begin making jam - including the equipment
  • Use a heavy pot for making jam. This helps maintain an even heat and helps prevent burning.
  • Your saucepan should be more than double the size of the ingredients. Jam expands while it's boiling and can easily boil over if your pan is too small.

How do I know when my jam is done?

Knowing when your jam is set, or done is the hardest part of making jam.

When cooking without commercial pectin you need to rely on a spoon test, a plate test or check the temperature. I like to use at least two methods, and often all three methods when making jam.

Spoon test

The spoon test relies on watching the sheeting or drops as they come off the spoon while it is cooking. When the jam first starts boiling it comes off in drops or thin streams.

When the jam has set, the jam will come off the spoon in more of a sheet. This takes some time to learn what this looks like and even though I've been making jam for years, I always rely on a second method.

Image from the National Center for Home Food Preservation

Plate test

Have a small plate chilling in the refrigerator. When you think the jam has set, place a spoonful of hot jam on the cold plate. Wait one minute and draw a line through the center of the jam. If the line holds its shape and doesn't run, the jam is set.

A dollop of jam on a white plate.

Temperature test

The temperature test is the most reliable. However, the exact temperature will vary, depending on your altitude. You will deduct 2° for every thousand feet above sea level. Jam sets at 220° at sea level. I'm at about 2000 feet above sea level and my jam sets between 216° - 218°

I usually watch my jam with a thermometer and when it starts getting close to 215° I begin doing a sheeting test and then the plate test. I don't like to rely on just one method.

Altitude adjustment for water bath canning

When water bath canning, you need to add additional time depending on your altitude.

Altitude FeetIncrease Processing Time
1,001- 3,000
3,001- 6,000
6,001- 8,000
8,001-10,000
5 minutes
10 minutes
15 minutes
20 minutes
Two english muffins topped with raspberry jam.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

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Listen to the recipe

You can listen to all the steps on how to make raspberry jam on the podcast Preserving the Pantry! Just click on the play button below to listen now!

Toasted English muffin topped with raspberry jam.

Raspberry Jam without Pectin

Kathy
Homemade jam made with fresh raspberries
5 from 8 votes
Print Recipe Pin Recipe Save Saved!
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Processing Time 15 minutes mins
Total Time 1 hour hr
Course canning
Cuisine American
Servings 6 cups
Calories 40 kcal

Equipment

  • Measuring Cups
  • Measuring Spoons
  • Canning Jar Lifter
  • Canning Jars - 16 oz
  • Large Canning Pot
Prevent your screen from going dark

Ingredients
  

  • 3 pounds raspberries (approximately 10 cups of berries)
  • 4 cups sugar
  • ¼ cup lemon juice

Instructions
 

Jam

  • Wash canning jars and lids and fill a canning pot partially full with water. Turn pot over medium heat.
  • Place berries, sugar and lemon juice in a pot over medium heat
    3 pounds raspberries, 4 cups sugar, ¼ cup lemon juice
  • Stir often until sugar has dissolved and berries have softened
  • Continue cooking over medium to medium high heat until mixture comes to a rolling boil
  • Continue cooking until jam reaches the gel stage

To Water Bath Can Jam

  • Once jam has reached the gel stage, remove from heat and place in canning jars leaving a ¼ inch headspace
  • Remove air bubbles, wipe down rim of jars and place lid and ring on jars
  • Place jars in canning pot. Make certain jars are covered with at least 1 inch of water over the top of the jars.
  • Turn heat to high and bring to a boil. Process half-pint and pint sized jars for 15 minutes (adjust for altitude)
  • Turn off heat and remove lid from canning pot. Wait 5 minutes then remove jars from canner. Place jars on a rack on counter. Do not touch until fully cool (12 hours).
  • Remove bands and check seals. Wash outside of jars. Label and date jars and store in a cool, dark place.

To Freeze Jam

  • After jam has reached the proper gel, place jam in freezer jars or containers. Cover and place in a deep freezer for up to one year. To use, remove from freezer and allow jam to thaw.

Notes

  • This recipe yields between 6-7 cups of jam
  • Have everything you'll need for this recipe ready and set out before you begin making jam - including the equipment
  • Use a heavy pot for making jam. This helps maintain an even heat and helps prevent burning.
  • Your saucepan should be more than double the size of the ingredients. Jam expands while it's boiling and can easily boil over if your pan is too small.
  • Please read notes for testing if your jam has set, or gelled in the post above the recipe card. 
Altitude Adjustments for Canning above 1000 feet in elevation:
1,001-3,000 – increase 5 minutes
3,001-6,000 – increase 10 minutes
6,001-8,000 – increase 15 minutes
8,001-10,000 – increase 20 minutes
 
Please read added notes in post (above recipe card) for methods on testing jam for reaching the gel point

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Serving: 1tablespoonCalories: 40kcalCarbohydrates: 10gProtein: 0.2gFat: 0.1gSaturated Fat: 0.003gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 0.2mgPotassium: 22mgFiber: 1gSugar: 9gVitamin A: 5IUVitamin C: 4mgCalcium: 4mgIron: 0.1mg
Keyword homemade jam, raspberry jam
Tried this Recipe? Tag me Today!Mention @BeyondTheChickenCoop or tag #beyondthechickencoop!

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Reader Interactions

Comments

  1. David @ Spiced says

    July 27, 2022 at 4:29 am

    5 stars
    Oh those English muffins look fantastic, Kathy! I could definitely go for one of those right now. I think I remember you saying the raspberry crop was good this year - what a great way to use those fresh berries! Thanks for sharing the tips on getting the jam to set properly, too.

    Reply
    • Kathy says

      July 27, 2022 at 5:40 am

      Thanks, David! There's nothing better than making your own jam - and English muffins! 🙂

      Reply

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Toasted bread topped with ham.
The author holding a chicken.

I'm Kathy, a busy working mom who loves to cook from scratch, grow a garden, and raise farm animals. Take a look around and find all my recipes, gardening tips, and country living antics.

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