No pectin raspberry jam

    30 min

    This is a simple recipe for raspberry jam that will win you plaudits from family and friends. I do not use pectin or jam/preserving sugar in this recipe because I prefer the taste of the finished jam without these additives; I use brown castor sugar but you can use white sugar as well.


    Dorset, England, UK
    24 people made this

    Makes: 4 to 5 (1 lb) jars

    • 1kg fresh raspberries
    • 1kg golden caster sugar
    • 1/2 lemon, juiced
    • 1 knob butter

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place the raspberries in a pan over a low heat. Once the juices start to run out of the berries, using a potato masher, mash the berries into a pulp.
    2. Once the berries have been reduced to a pulp add the sugar and lemon juice and increase the temperature to a medium heat. Stir the mixture to make sure the sugar is fully dissolved.
    3. Once the sugar has dissolved turn up the heat so that the jam mix is on a rolling boil. Add the butter at this stage.
    4. Boil the mixture for 4 to 5 minutes and check if the jam set. You do this by placing a teaspoonful of the mixture on a cold saucer, let it cool for few seconds, and push with your finger. If a crinkly skin forms the jam is ready to set. If not, continue to boil for for 2 minutes and check again until setting point is achieved.
    5. Once the jam has reached setting point remove from the heat and let it stand for about 5 minutes. Fill into sterilised warmed jars.


    Don't forget to warm the jam jars in the oven to prevent the glass cracking when you fill the jar with the very hot jam mix.

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    Reviews in English (1)


    Great with a scone and thick cream.  -  15 Jan 2015