Raspberry Jam without Pectin

New Year's - Holidays and Events

This is another 'lucky' situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.

Brief

Prep 5 mins

Cook: 20 mins

Additional: 8hrs5 mins

Total: 8hrs30 mins

Servings: 56

Yield: 7 8-ounce jars

Raspberry Jam without Pectin

Ingredients

4 cups mashed raspberries

4 cups white sugar

1 tablespoon freshly squeezed lemon juice

Chef John's Baby Porchetta

Holidays and Events

Directions

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 pour jam into sterilized jars leaving 1/4-inch of space at the top. 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. Lift jars and let them cool in a draft-free place without touching 8 hours to overnight.

Nutritional Information

Raspberry Jam without Pectin

Servings Per Recipe:56

Calories: 59.7

% Daily Value *

Protein: 0.1g

Carbohydrates: 15.3g 5%

Dietary Fiber: 0.6g 2%

Sugars: 14.7g

Vitamin A Iu: 11.5IU

Niacin Equivalents: 0.1mg 1%

Vitamin C: 2.3mg 4%

Folate: 2.3mcg 1%

Calcium: 2.1mg

Iron: 0.1mg

Magnesium: 1.6mg 1%

Potassium: 14mg

Calories From Fat: 0.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.