A delightful homemade raspberry jam recipe without the need for pectin. This straightforward jam captures the pure essence of fresh raspberries and is perfect for spreading on toast, mixing into yogurt, or using in desserts.
Preparation time
10min
Cooking time
20min
Ingredients
4 Servings
- 30 ml lemon juice
- 1000 g raspberries
- 500 g sugar
Directions
Step 1
Wash the raspberries thoroughly and drain well.
Step 2
In a large pot, combine raspberries, sugar, and lemon juice.
Step 3
Cook over medium heat, stirring frequently until the sugar is dissolved.
Step 4
Increase the heat to high and bring the mixture to a rolling boil.
Step 5
Boil for about 15-20 minutes, stirring frequently, until the mixture reaches the desired thickness.
Step 6
To test the jam, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when pushed with your finger, it's ready.
Step 7
Remove the pot from heat and let the jam cool slightly.
Step 8
Pour the jam into sterilized jars, leaving some space at the top.
Step 9
Seal the jars and let them cool completely before storing.