Best 2 Raspberry Jam Without Pectin Recipes

When it comes to making delicious and flavorful raspberry jam, it's important to understand the process and the ingredients involved. Pectin, a natural gelling agent found in fruits like apples and citrus, is often used in jam-making to create a thick and spreadable consistency. However, it's possible to create equally delicious raspberry jam without the use of pectin. This article will guide you through the process of making homemade raspberry jam without pectin, providing a step-by-step approach that results in a vibrant, flavorful jam perfect for spreading on toast, filling pastries, or enjoying as a topping for ice cream.

Here are our top 2 tried and tested recipes!

RASPBERRY JAM NO PECTIN (3 INGREDIENTS)

Raspberry Jam No Pectin (3 ingredients) image

This old fashion raspberry jam will take you back to your childhood. It's made in just 30 minutes, all-natural, low in sugar, and with no pectin. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert.

Provided by Veena Azmanov

Categories Breakfast brunch

Time 30m

Number Of Ingredients 5

Ingredients

2 lbs Raspberries
2.5 cups Sugar
2 tbsp Lemon juice
¼ tsp Salt ((optional))
1 tsp Butter ((optional))

Steps:

Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
Check the raspberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip - Soft raspberries can be used but discolored and bruised will ruin the jam. Also, don't soak berries in water for too long as they do soak up moisture.
In a heavy bottom pan, combine the raspberries, sugar, salt, and lemon juice.
Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes stirring constantly on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.

Nutrition Facts : Calories 610 kcal, Carbohydrate 152 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 157 mg, Fiber 15 g, Sugar 135 g, TransFat 0.04 g, Cholesterol 3 mg, UnsaturatedFat 1.4 g, ServingSize 1 serving

RASPBERRY JAM WITHOUT PECTIN

Raspberry Jam without Pectin image

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

Ingredients

4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice

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

Tips:

Use ripe, fresh raspberries for the best flavor.
If you don't have a candy thermometer, you can test the jam by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it's ready.
Be careful not to overcook the jam, or it will become too thick and lose its flavor.
Store the jam in a clean, airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

Conclusion:

Making raspberry jam without pectin is a great way to enjoy the fresh, delicious taste of raspberries all year long. With just a few simple ingredients and a little bit of time, you can create a delicious and versatile jam that can be used in a variety of ways. Whether you're spreading it on toast, using it as a filling for pastries, or simply enjoying it by the spoonful, this raspberry jam is sure to be a hit. So next time you have a few extra raspberries on hand, give this recipe a try and see for yourself how easy it is to make delicious homemade jam.