5 from 11 votes
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Quick & Easy Raspberry Jam - no pectin

This delicious raspberry jam will have you emptying the jar in no time - seriously good! Made with just 3 ingredients in under 10 minutes.
Course Snack, teatime
Cuisine British
Keyword easy, no pectin, raspberry
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Servings 2 jars
Author Camilla Hawkins

Ingredients

  • 800 g raspberries rinsed and dried
  • 700 g granulated sugar
  • 5 tbsp lemon juice

Instructions

  1. Put the raspberries, sugar and lemon juice into a preserving pan or similar.
  2. Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.
  3. Bring the pan to a rolling boil and time for 7 minutes.
  4. Take pan off the heat and place a few drops of jam onto a chilled saucer.
  5. Place saucer in fridge for about a minute.
  6. Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.
  7. If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).
  8. Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).
  9. Store in a cool dark place and refrigerate once opened.

Recipe Notes

Put 2 - 3 saucers in the freezer before you start.
Sterilise 2 x 450 ml jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain.