Easy Raspberry Jam Recipe Without Pectin

Ingredients

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

Instructions

1. Collect all necessary ingredients.
2. In a large pot, bring the raspberries to a boil. Cook for 4 minutes, then add sugar and lemon juice, stirring thoroughly. Return to a boil, stirring constantly, and cook for an additional 4 minutes.
3. Take the pot off the heat and carefully pour the jam into sterilized jars, ensuring a 1/4-inch space at the top of each jar. Clean the rims of the jars with a damp paper towel to remove any residue. Seal with lids and secure rings.
4. Place a rack inside a large stockpot and fill with water to the halfway point. Bring the water to a boil, then carefully lower the jars into the pot using a jar holder, maintaining a 2-inch space between them. Add more boiling water as needed until it's at least 1 inch above the jar tops. Return the water to a full boil, cover the pot, and process for 10 minutes.
5. Carefully remove the jars from the stockpot and allow them to cool completely, spaced several inches apart, for approximately 8 hours. Store in a cool, dark place for optimal shelf life.

Nutrition

• Calories: 60 kcal
• Fiber Content: 1 g
• Sugar Content: 15 g
• Protein Content: 0 g
• Carbohydrate Content: 15 g
• Unsaturated Fat Content: 0 g