Raspberry Jam without Pectin

Recipe View Prepare Your Berries: Gently mash the raspberries with a potato masher or fork, leaving some texture. (5 minutes)

Recipe View First Boil: In a large, heavy-bottomed pot (stainless steel or enameled cast iron is ideal), bring the mashed raspberries to a rolling boil over medium-high heat, stirring occasionally to prevent sticking. Cook for 4 minutes, continuing to stir. (4 minutes)

Recipe View Add Sugar and Lemon: Add the sugar and lemon juice to the boiling raspberries. Stir well to dissolve the sugar completely. (2 minutes)

Recipe View Second Boil and Set: Return the mixture to a rolling boil, stirring constantly. Cook for another 4 minutes, or until the jam reaches a setting point. To test for setting, place a small spoonful of jam on a chilled plate and refrigerate for 1 minute. If it wrinkles when you push it with your finger, it's ready. If not, continue to cook for another minute or two and test again. (4-8 minutes)

Recipe View Jarring: Remove the pot from the heat. Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the jar rims clean with a damp cloth. (15 minutes)

Recipe View Sealing: Place sterilized lids on the jars and screw on the bands until fingertip tight. (5 minutes)

Recipe View Water Bath Processing: Carefully transfer the filled jars into a boiling water bath canner. Ensure the jars are covered with at least 1 inch of water. Bring the water to a rolling boil and process for 5 minutes. (20 minutes)

Recipe View Cooling: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place them on a towel-lined surface in a draft-free area, allowing them to cool completely, undisturbed, for 8 hours to overnight. You should hear a 'pop' sound as the jars seal. (8-12 hours)