3-Ingredient Easy Raspberry Jam (No Added Pectin), so easy to make, and so wonderful to enjoy spread on toast, pancakes, waffles, or wherever your heart desires.
Song of the day: Soak Up The Sun - Sheryl Crow
This homemade raspberry jam contains only three ingredients: fresh raspberries, cane sugar, and lemon juice. You can't get it any easier and faster than that.
We love our jams around here and come summer, I find every opportunity to buy all the berries I can get. We eat them fresh, I use them in my baked goods, and I also make jam. These raspberries come from British Columbia, a neighboring Province, straight from our favorite vendor at our local Farmers Market, Fresh BC Fruit. They are sweet crimson jewels and I don't want to add too much to them to preserve their wonderful flavor.
3-Ingredient Easy Raspberry Jam (No Added Pectin)
This easy method is what I always follow to make any kind of fruit jam. You boil the mixture of fruit, sugar, and lemon juice until it thickens. That's it. There's no need for added pectin or preservatives since it relies completely on the sugar, the natural pectin in the berries, and the lemon for gelling. Simple. Every fruit contains natural pectin, with slightly under-ripe fruit having a higher pectin content. The use of the lemon juice, other than helping with the gelling, also brightens the flavor; and I don't know about you, but I like lemon in almost anything!
I like it rustic and textured
I like my jam to be rustic, chunky, and on the runnier side. It also makes the jam-making simpler, easier, and faster. We like it with seeds and all, however, if you prefer a smoother jam, you can strain out all or part of the seeds. And if you want it thicker, you can cook it a bit longer.
This simple recipe lets the fruit take center stage, although you can add spices or flavors to your jams as we did here.
A nice slathering of this amazing 3-Ingredient Easy Raspberry Jam (No Added Pectin) and your senses are awakened, from the aromatic fruity berry to the first taste of that ever so naturally sweet raspberry. Every bite highlights bright flavors that I can only associate to a beautiful smile because my tastebuds say so!
Song of the day: Soak Up The Sun - Sheryl CrowPrint
- 3 cups fresh raspberries
- 1 cup raw cane sugar
- ½ lemon, the juice
- Wash raspberries and gently pat dry.
- Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.
- Put the raspberries in a large enamel-lined saucepan with a thick bottom. Add the sugar, and lemon juice.
- Place the saucepan over medium-low heat. Stir until the sugar is completely dissolved. Increase heat to medium-high and bring the mixture to a boil. The raspberries will fall apart as they cook, so there's no need to mash them.
- Keep the mixture at a steady boil, stirring frequently to prevent scorching, and skimming off any foam that forms on the surface. Cook for about 15-17 minutes, or until thickened; you'll see the bubbling also slows down. You could also check it with a candy thermometer. Usually, a jam is ready when it reaches 215°-220° F.
- Ladle or funnel into the hot jars, wipe the rim and seal tight with the lids.
- Label them, and store in a cool, dark place. Once opened, keep in the fridge.
If you like your jam to be on the sweeter side, up the sugar to 1 and a half cups. It will also make it thicker.
Adjust the cooking time according to your taste. Cook it longer if you like it thicker or less if you like it runnier.
If you double the recipe, consider that the cooking time may be longer.
- Prep Time: 10 minutes
- Cook Time: 15
- Category: Canning, Preserving
- Method: Stovetop
Keywords: jam, raspberries, no pectin, lemon juice, cane sugar, healthy, easy, quick, breakfast, summer
I love baking and kneading dough because it takes me to a happy place in my soul.