Raspberry Jam without Pectin

This raspberry jam recipe was another "lucky" situation when things turned out for the better. While making my jam, I totally forgot to add pectin. The result: exactly the same as if I had added it. Easier, more simplified, and less risky than adding pectin to it in my opinion.

• Preparation Time: 5 mins
• Cooking Time: 20 mins
• Total Time: 25 mins
• Calories: 60 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.

Step 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.

Step 4

Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.