Easy Refrigerator Raspberry Jam No Pectin Recipe Perfect for Beginners
A simple, no-cook raspberry jam recipe that sets overnight in the fridge without pectin, perfect for beginners and those seeking a fresh, fuss-free homemade spread.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: About 3 cups (approximately 12 servings) 1x
- Category: Condiment
- Cuisine: American
Ingredients
Scale
- 4 cups (600 grams) fresh raspberries, ripe and firm
- 1 to 1¼ cups (200 to 250 grams) granulated sugar, adjust to taste
- 2 tablespoons (30 ml) fresh lemon juice
- ½ teaspoon vanilla extract (optional)
Instructions
- Wash and dry the raspberries gently under cold water and drain well. Pat dry with paper towels.
- Place the raspberries in a large mixing bowl and mash slightly with a potato masher or fork, leaving some texture.
- Stir in the granulated sugar and fresh lemon juice. Add vanilla extract if using. Mix thoroughly.
- Spoon the mixture into clean glass jars or airtight containers, leaving about half an inch of headroom.
- Seal the jars tightly and refrigerate overnight (at least 8 hours) to allow the jam to set.
- Check the consistency after chilling; if too runny, refrigerate another night. Stir gently before serving.
Notes
Do not over-mash the raspberries to retain texture. Use fresh lemon juice for best acidity and setting. Adjust sugar to taste depending on berry sweetness. Sterilize jars thoroughly to avoid spoilage. The jam thickens best after a full night in the fridge. If jam is too runny, refrigerate longer.
Nutrition
- Serving Size: 2 tablespoons (30 gr
- Calories: 50
- Sugar: 12
- Carbohydrates: 13
- Fiber: 1.5
Keywords: raspberry jam, no pectin jam, refrigerator jam, easy jam recipe, homemade jam, beginner jam recipe, fresh fruit spread