This delicious and easy raspberry jam without pectin contains only three ingredients. And they are free from additives and chemicals and easily prepared without any strain.
My love for all berries is limitless. I love and use them when I get the chance. This time, I had the opportunity of visiting my son in the US. My luck is that I’m here now in the summer season, full of berry seasons like strawberry, raspberry, blackberry, and blueberry. Being a food blogger and an avid fan of fruits, “My joy knows no bounds” after visiting orchids here.
I will be blogging some berry recipes during my stay over here and I think you all will love it.
On my list first comes Raspberry jam without pectin, which is an easy peasy recipe to make with only three ingredients. Also, this is a simple and classic recipe made with ripe and aromatic berries with vibrant colour and flavour. Preparing this jam is pure bliss! My family is going to love it all year through.
How to make Raspberry jam without pectin?
Wash raspberry gently and spread on a kitchen bounty. Let it completely dry until the moisture is completely absorbed. Now blend raspberries in an electric mixer or blender into a puree consistency. Take a non-stick or heavy-bottomed pan, add the raspberry puree and sugar, and cook for fifteen to twenty minutes. Stir the raspberry puree continuously to avoid burning. The cooking process will take 20 minutes or a few more minutes. Wait until the jam swirls in the pan. To check the consistency, add a drop of jam to a plate of water, as shown in the picture. The jam drop should stay as it is. It should not dissolve in the water. Then cool it completely and store it in an air-tight container.
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Let’s see step-by-step preparation of Easy Raspberry Jam without pectin.
Wash raspberries gently and drain in a colander.
Then pat dry on a kitchen towel as shown in the picture.
Now, grind raspberries in a blender to a puree consistency. The seeds of raspberries will remain as it is. If you want a smooth jam without the crunchy seeds, strain them thoroughly.
Add the raspberry puree and sugar to a heavy-bottomed pan on medium heat. Mix it with a spatula until the sugar dissolves completely.
Let it boil for a few minutes. Stir it continuously to avoid jam burn at the bottom.
After fifteen minutes, the puree starts to thicken, so stir continuously.
Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for raspberry jam. Mix it well and check the consistency.
How to check the consistency of Raspberry Jam?
To check, add a drop or two of jam mixture to a small plate of water. If the jam mixture stays as it is without dissolving, you achieve the perfect consistency.
Finally, switch off the flame and wait until the jam cools down.
How To Store Three Ingredients Raspberry Jam?
Take a sterilized Jar, fill jam up to the rim of the Glass Jar and turn it upside down and leave it for a few hours before storing it in a cool and dry place. Turning the filled Jam bottle upside down creates a vacuum and helps to increase shelf life. The jam will be good for months if it is unopened. Once opened, store it in the fridge. Use a clean, dry spoon for use.
If you make this recipe, please let me know what you think! I would appreciate you leaving a star rating and comment below, which means a lot to me. Happy Cooking!
A Small Video Clip Of Raspberry Jam Without Pectin.
Notes
Wash and pat dry raspberry well.
You can blend or mash raspberry with a potato masher. Also, if you are not a big fan of raspberry seed crunchiness, you can strain the raspberry puree and discard the seeds.
Do not reduce the quantity of sugar and lemon juice.
Always use a dry spoon to consume jam.
Three Ingredient Raspberry Jam Without Pectin
Equipment
Ingredients
- 4 cups raspberry puree
- 3½ cups sugar
- 2 teaspoon lemon juice
Instructions
- Wash raspberries gently and drain in a colander.
- Then pat dry on a kitchen towel as shown in the picture.
- Now, grind raspberries in a blender to a puree consistency. The seeds of raspberries will remain as it is. If you want a smooth jam without the crunchy seeds, strain them thoroughly.
- Add the raspberry puree and sugar to a heavy-bottomed pan on medium heat. Mix it with a spatula until the sugar dissolves completely.
- Let it boil for a few minutes. Stir it continuously to avoid jam burn at the bottom.
- After fifteen minutes, the puree starts to thicken, so stir continuously.
- Add freshly squeezed lemon juice to the mixture. It acts as a natural preservative for raspberry jam. Mix it well and check the consistency.
HOW TO CHECK THE CONSISTENCY OF RASPBERRY JAM?
- To check, add a drop or two of jam mixture to a small plate of water. If the jam mixture stays as it is without dissolving, you achieve the perfect consistency.
- Finally, switch off the flame and wait until the jam cools down.
- Take a sterilized Jar, fill jam up to the rim of the Glass Jar and turn it upside down and leave it for a few hours before storing it in a cool and dry place. Turning the filled Jam bottle upside down creates a vacuum and helps to increase shelf life. The jam will be good for months if it is unopened. Once opened, store it in the fridge. Use a clean, dry spoon for use.
Notes
You can blend or mash raspberry with a potato masher. Also, if you are not a big fan of raspberry seed crunchiness, you can strain the raspberry puree and discard the seeds.
Do not reduce the quantity of sugar and lemon juice.
Always use a dry spoon to consume jam.
Nutrition
Leander Fernandes
Awesome
JAYANTHY
Thank you so much!