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With just two ingredients and a short amount of your time, you can make this delicious, old-fashioned raspberry jam. It takes a lot of sugar, but that makes the raspberries really pop with flavor and allows it to be sweet instead of too tart. And, the best part is it uses no store bought pectin, just fruit and sugar like grandma used to make!
Summer just sprung up so quickly! We were sitting in frozen temps and then bam! Into the 80s and sunny. I love it. Summer means fresh fruit and vegetables are well on their way to my table and I couldn’t be more excited.
Raspberry jam is one of those must make things for me. I love a good jam or any kind, but raspberry jam made at home is the best. There is nothing in the store that can replicate that yummy taste, truly.
We’ve never been lucky enough to have our own patch of raspberries to pick from. But, I love them none the less. Once raspberry season comes along, I enjoy picking them from the u-pick, eating them fresh, and making them into delicious jams and syrups. I also like to go to the store and buy tons of organic raspberries to make into all kinds of goodies.
Making raspberry jam is my absolute favorite though.
It’s one of those super simple, delicious things you can learn to can fairly easily. Put it away for a colder day to top some homemade buttermilk biscuits, give it away as a gift, use it to fill in tarts, slather onto a scone, or a variety of other things.
While we try not to eat a lot of sugar, this raspberry jam recipe is my favorite (and it has a ton of sugar). I love my raspberry jam sweet and if you don’t add enough sugar, it simply isn’t sweet enough.
I also love this recipe because it doesn’t require a bunch of ingredients. If you’ve got raspberries and sugar on hand, you can make this. It’s reminiscent of what grandma (or great grandma) used to make and doesn’t require a lot of fuss or time, either. Which is perfect for those busy summer days when you have a million things to do besides preserving some fruit for later.
Old-Fashioned, No Pectin Raspberry Jam Recipe
- 8 Cups Raspberries
- 8 Cups Sugar
- Prepare all of your canning supplies. Place 8 oz jars and their lids into the waterbath canner and fill it with water. Turn the heat on to medium high to begin sterilizing your jars and preparing them for the jam.
- A trick to making sugar dissolve easily in jam is to start with warm sugar. So that's exactly what we will do. Go ahead and preheat your oven to 250°F. Place all 8 cups of sugar into a 9X13 baking dish. Throw it into the oven for about 15 to 20 minutes.
- While your sugar is warming, place 8 cups of raspberries into a large 5 quart stockpot. Heat them up, mashing them with a potato masher or something similar while they heat. Once they reach a boil, allow them to boil hard for 1 full minute, stirring constantly.
- Once they've boiled, add the warmed sugar to the raspberries. You'll want them to boil for about 5 minutes, here's how to tell when the mixture is ready.
- Dip a metal spoon into the mixture. Bring it up and allow the mixture to drip off. When the drips are thick and falling in pairs the mixture is ready to go.
- Once the mixture is thick enough, ladle it into the prepared jars leaving 1/2" of headspace. Using a plastic spatula, work out any bubbles. Check headspace again adding if necessary.
- Wipe the jar rim, center the lid, finger tighten the ring and place it back into the canner.
- Continue until all of the jars are filled and mixture used up.
- Once they're all filled, adjust the water in the canner to ensure that the tops are covered by about 2" to 3" of water.
- Place lid on canner and allow the water to return to a boil.
- Once water is boiling, process the jars for 5 minutes.
- Remove jars to a towel lined surface and leave undisturbed for 24 hours before checking the seal.