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Raspberry Jam without Pectin
Prep
5 mins
Cook
20 mins
Servings
56
Difficulty
Easy
Making homemade raspberry jam is easier than you might think, and you don't need any fancy pectin to do it. This simple recipe comes together in just 25 minutes from start to finish, making it perfect for a lazy afternoon in the kitchen. Raspberries are packed with antioxidants that support your immune system, and when you make jam at home, you control exactly what goes into it. The lemon juice brightens the flavor while helping the jam set naturally, and the whole process costs just a few dollars. This is the kind of recipe I return to again and again because it's straightforward, budget friendly, and produces absolutely delicious results every single time.
Ella x
Ingredients
- 44 cups mashed raspberries
- 44 cups white sugar
- 11 tablespoon freshly squeezed lemon juice
Detail level
Instructions
- 1
Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- 2
Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
- 3
Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
- 4
Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
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