Yummy Small Batch Organic Raspberry Jam No Pectin

Mmm fresh organic raspberries! I love raspberry jam on some gluten free bread and butter.

This small batch raspberry jam recipe jam doesn’t have pectin or refined sugar! Pectin helps the jam jell but needs more sugar, which takes away from the natural flavour of the fruit. So you may have to get used to this type of strong, tart raspberry flavour.

My jam may not be as thick or jelly-like as store-bought. But if you want fresh, tasty organic, unrefined jam, then this recipe is for you. Here is my recipe for small batch Raspberry Jam made with unrefined sugar and no pectin.

Yummy Small Batch Organic Raspberry Jam No Pectin

Ingredients:

4 cups organic raspberries

2 cups coconut palm sugar

4 tbsp lemon juice, freshly squeezed

Directions:

In a saucepan over medium-high heat, bring raspberries, sugar and lemon juice to a boil.

Stir often, mashing berries with the back of a wooden spoon. When the jam reaches a full rolling boil, it will double in volume.

Skim off foam and keep stirring until the jam has thickened to consistency of soft jelly, which is about 5 minutes.

Remove from heat and pour in sterilized jars and close/seal. You can sterilize the jars by baking them in oven or by washing them in the dishwasher and filling them while they are still hot but dry.

Fill the jars all the way to the top rim. Close the lid tight as soon as you’re done filling. Leave the jars to cool down overnight, untouched.

Try my recipe for a quick Raspberry Coulis, perfect for waffles and pancakes.

Yield: 3-4 small jars

Yummy Small Batch Organic Raspberry Jam No Pectin

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Here is my recipe for small batch Raspberry Jam made with unrefined sugar and no pectin.

Ingredients

• 4 cups organic raspberries
• 2 cups coconut palm sugar
• 4 tablespoons lemon juice, freshly squeezed

Instructions

1. In a saucepan over medium-high heat, bring raspberries, sugar and lemon juice to a boil. Stir often, mashing berries with the back of a wooden spoon. When the jam reaches a full rolling boil it will double in volume.
2. Skim off foam and keep stirring until the jam has thickened to consistency of soft jelly, which is about 5 minutes.
3. Remove from heat and pour in sterilized jars and close/seal. You can sterilize the jars by baking them in oven or by washing them in the dishwasher and filling them while they are still hot but dry.
4. Fill the jars all the way to the top rim. Close the lid tight as soon as you’re done filling. Leave the jars to cool down overnight, untouched.

Nutrition Information:

Serving Size:

teaspoon
Amount Per Serving: Calories: 60Sugar: 4g