Raspberry Jam without Pectin

5 from 14 votes

Homemade jam made with fresh raspberries

Course canning

Cuisine American

Prep Time 15

Cook Time 30

Processing Time 15

Total Time 1

Servings cups

Calories 40kcal

Wash canning jars and lids and fill a canning pot partially full with water. Place pot over medium heat.
Place berries, sugar, and lemon juice in another 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.

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.

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.

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