Raspberry Jam (Without Pectin)
Whether you need raspberry jam to top your sourdough toast, bagel, or scone, this from-scratch recipe is easy to follow and delicious. Try with fresh or frozen raspberries!
Servings: 12 servings (¾ cup or 225 grams)
Calories: 56kcal
Equipment
- medium sized saucepan
- spoon
- plate
Ingredients
- 1 ½ cups raspberries
- ¾ cup granulated sugar
- ¼ cup water
- 1 tablespoon lemon juice
Instructions
- Heat raspberries, granulated sugar, water, and lemon juice over medium high heat in a medium sized saucepan until boiling.
- Reduce the heat to medium. Cook, stirring often, until the fruit has thickened. To test that the jam is thick enough, place a plate in the refrigerator until chilled. Place a small dollop of jam on the chilled plate. If the jam stiffens, it’s fully cooked. If liquid runs from the jam, it needs to continue cooking.
- Transfer jam to a small bowl, and refrigerate for 1 hour until fully cooled.
- Store in an airtight container in the refrigerator for up to 1 - 2 weeks.
Notes
Storage: The jam can be stored in an airtight container in the refrigerator for up to 1 - 2 weeks. Alternatively, store in the freezer for up to 2 months.
To prevent sugar crystals from forming in the final jam, you can brush the sugar off the sides of the saucepan with a pastry brush dipped in cold water.
Be sure not to cook the jam for too long, otherwise, it will become too thick after it cools in the refrigerator. The cold plate test will help you judge how long the jam needs to cook.
Nutrition
Serving: 1serving | Calories: 56kcal | Carbohydrates: 14g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 24mg | Fiber: 1g | Sugar: 13g | Vitamin A: 5IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.1mg
