Best 3 Making Raspberry Jam Without Pectin Recipes
Raspberry jam is a classic preserve that can be enjoyed on toast, scones, or even ice cream. It's also a great way to use up fresh raspberries when they're in season. If you're looking for a delicious and easy raspberry jam recipe that doesn't require pectin, you've come to the right place. In this article, we'll share a step-by-step guide on how to make raspberry jam without pectin, including tips for selecting the right raspberries and sterilizing your jars. So gather your ingredients, grab your cooking pot, and let's get started on creating a batch of homemade raspberry jam that will surely be a hit!
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY JAM WITHOUT PECTIN
This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- 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.
- Remove pot from heat and pour jam into sterilized jars, leaving 1/4-inch of space at the top. 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. Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
RASPBERRY FRUIT SPREAD WITHOUT PECTIN
I was experimenting with making jam without pectin and it turned out really yummy. You need to cook the raspberries for a pretty long time until they fall apart.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 9h
Yield 48
Number Of Ingredients 3
Steps:
- Combine raspberries, sugar, and lemon juice in a saucepan and mix well. Cover and refrigerate overnight.
- Inspect 3 jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Slowly bring raspberry mixture to a boil and simmer uncovered over medium heat until the mixture is no longer liquid, 40 minutes to 1 hour. Stir every few minutes and skim off any foam with a ladle or a large spoon.
- Ladle raspberry jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 29 calories, Carbohydrate 7.4 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.1 g, Sugar 6.7 g
OLD-FASHIONED RASPBERRY JAM
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Provided by Eleanor Topp
Categories Condiment/Spread Fruit Breakfast Brunch Raspberry Summer Edible Gift Boil Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 cups (1 L)
Number Of Ingredients 2
Steps:
- 1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
- 2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
- 3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
- 4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
- Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.
Tips for Preparing Raspberry Jam Without Pectin
- Select fresh, ripe raspberries: Choose berries that are plump and firm, with a deep red color. Avoid berries that are bruised or moldy.
- Prepare your jars and lids: Sterilize your jars and lids by boiling them in a large pot of water for 10 minutes. Remove them from the water with tongs and let them cool slightly.
- Use a large pot: You'll need a pot that's large enough to hold all of the raspberries and sugar. A 6-quart pot is a good size.
- Bring the mixture to a rapid boil: This will help to dissolve the sugar and create a thick jam.
- Reduce the heat and simmer for 30 minutes: Stir the jam occasionally to prevent it from sticking to the bottom of the pot.
- Test the jam for thickness: To test the jam's thickness, spoon a small amount onto a cold plate. Let it cool for a few minutes, then push your finger through it. If the jam wrinkles, it's ready.
- Ladle the jam into the jars: Leave 1/2 inch of headspace at the top of each jar.
- Seal the jars: Wipe the rims of the jars clean, then place the lids on the jars and screw them on tightly.
- Process the jars in a boiling water bath: Place the jars in a large pot of boiling water. The water should cover the jars by at least 1 inch. Bring the water to a boil and process the jars for 10 minutes.
- Remove the jars from the water bath and let them cool: Let the jars cool completely before storing them in a cool, dark place.
Conclusion
Preparing raspberry jam without pectin is a simple and rewarding process. By following these tips, you can create a delicious and flavorful jam that is perfect for spreading on toast, topping ice cream, or using as a filling for pies and pastries.
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