Raspberry Jam No Pectin 3 Ingredients Recipes
RASPBERRY JAM NO PECTIN (3 INGREDIENTS)
This old fashion raspberry jam will take you back to your childhood. It's made in just 30 minutes, all-natural, low in sugar, and with no pectin. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert.
Provided by Veena Azmanov
Time 30m
Number Of Ingredients 5
Steps:
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- Check the raspberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip - Soft raspberries can be used but discolored and bruised will ruin the jam. Also, don't soak berries in water for too long as they do soak up moisture.
- In a heavy bottom pan, combine the raspberries, sugar, salt, and lemon juice.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes stirring constantly on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit - so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Nutrition Facts : Calories 610 kcal, Carbohydrate 152 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 157 mg, Fiber 15 g, Sugar 135 g, TransFat 0.04 g, Cholesterol 3 mg, UnsaturatedFat 1.4 g, ServingSize 1 serving
RASPBERRY JAM WITHOUT PECTIN
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.
Provided by Francine Lizotte Club Foody
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h30m
Yield 56
Number Of Ingredients 3
Steps:
- 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.
- 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.
Nutrition Facts : Calories 59.7 calories, Carbohydrate 15.3 g, Fiber 0.6 g, Protein 0.1 g, Sugar 14.7 g
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