This raspberry jam recipe was another "lucky" situation when things turned out for the better. While making my jam, I totally forgot to add pectin. The result: exactly the same as if I had added it. Easier, more simplified, and less risky than adding pectin to it in my opinion.
Ingredients
- raspberries: 4 cups (mashed)
- white sugar: 4 cups
- lemon juice: 1 Tbsp (freshly squeezed)
Metric Conversion
Stages of cooking
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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.
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Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
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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.
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Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
