RASPBERRY JAM NO PECTIN RECIPES

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OLD-FASHIONED RASPBERRY JAM RECIPE RECIPE | EPICURIOUS



Old-Fashioned Raspberry Jam Recipe Recipe | Epicurious image

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Provided by Eleanor Topp

Yield Makes 4 cups (1 L)

Number Of Ingredients 2

4 cups (1 liter) granulated sugar
4 cups (1 liter) raspberries

Steps:

  • Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
  • Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
  • Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
  • Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
  • Tip: To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.

BLACKBERRY JAM RECIPE WITHOUT PECTIN



Blackberry Jam Recipe Without Pectin image

This simple blackberry jam is a no pectin and low sugar recipe. All you need is blackberries and a small amount of sugar to make a tasty homemade blackberry jam.

Provided by Ashley Adamant

Total Time 40 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 2

Number Of Ingredients 3

5 cups blackberries
1 to 2 cups sugar (see note)
1 to 2 tbsp lemon juice (optional)

Steps:

  • Add blackberries, sugar and lemon juice to a saucepan. Be sure there are several inches of headspace to allow for foaming.
  • Turn the heat to medium-low and simmer the jam until it reaches gel stage, stirring to keep the bubbles down. In this low sugar batch, it should take 20-30 minutes for a low sugar jam. (increasing the sugar will cause the jam to gel faster and result in a higher yield)
  • Test for gel stage on a plate in the freezer.
  • Pour jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator, or process in a water bath canner for 10 minutes.

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