no pectin

This simple Cherry Jam is made with just 3 ingredients, is soft set and tastes out of this world!

Cherry Jam

cherries

sugar

lemon

Wash and pit all the cherries and cut&nbsp; three quarters of them in half, leaving the other quarter whole.

Put in a preserving pan (or large deep pan) along with the lemon juice and set over a low heat.

Use a potato masher to lightly crush the cherries and simmer gently until cooked (about 7 minutes).

Add the sugar and heat through on very low until all the sugar has dissolved (running a wooden spoon around the pan will help you know as the sugar will scratch if still solid).

Bring to a rolling boil and time for 10 minutes.

Remove from the heat and drizzle a few drops of jam onto a chilled saucer.

Place saucer into fridge for a minute and then run your finger through the jam, it's ready if it forms a crinkle and is tacky.

If not quite ready boil for another couple of minutes at a time and re-test.

Once ready ladle into hot jars and place lids on immediately.

Allow to cool, then store in a cool dark place (will keep for years but best eaten in first year). Store in fridge once open.

Makes 1.5 standard jars (600 mls).

Plum Jam Recipe (No Peel, No Pectin!)

lbs sweet ripe plums (rinsed)

white sugar

jars

Place pitted and halved plums into the mixing bowl &amp; drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.

Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.

Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.

Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

To Sterilize Your Jars:

Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.

Screw the lids on enough to keep a tight seal in place but don&#x27;t over-tighten them since air bubbles need to be able to escape.

Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

Filling and processing your jam:

This delicious raspberry jam will have you emptying the jar in no time - seriously good! Made with just 3 ingredients in under 10 minutes.

Quick &amp; Easy Raspberry Jam - no pectin

raspberries

lemon juice

Put the raspberries, sugar and lemon juice into a preserving pan or similar.

Place pan over a gentle heat, stirring occasionally, until all the sugar crystals have dissolved. You can usually tell by running a wooden spoon over the bottom of the pan.

Bring the pan to a rolling boil and time for 7 minutes.

Take pan off the heat and place a few drops of jam onto a chilled saucer.

Place saucer in fridge for about a minute.

Test the set by running your finger through the jam, if it forms a crinkle and is jel like then the jam is ready to pot up.

If the jam isn’t ready continue boiling for another 2 minutes at a time and re-test until ready (mine took 9 minutes).

Use a small ladle to pot up the jam in sterilised jars and seal with lids immediately – makes 2 jars (900 mls in total).

Store in a cool dark place and refrigerate once opened.

A beautiful tart Damson Jam perfect for using up your Autumn windfalls.

Damson Jam

1.5 kg Damsons ((stoned after weighing))

1.875 kg Granulated Sugar

Water

Cook the damsons in a preserving pan with the water gently for 20 minutes, stirring occasionally.

At the same time cook the stones in a separate medium sized pan with 20 mls of water for 20 minutes.

When the stones have cooked put them in a sieve and squeeze with the back of a wooden spoon for a couple of minutes. (There will be clear liquid and a little puree, no need to squeeze until dry).

Add this liquor to the cooked Damsons and then add the sugar.

Heat slowly until all the sugar has dissolved stirring with a wooden spoon.

Bring to the boil slowly and then time a rolling boil for 13 minutes (make sure you stir with a wooden spoon regularly to stop it catching and burning).

Take off the heat and test a teaspoon of jam on a cold plate, leave for a couple of minutes and if it crinkles when your finger is pushed through it it’s ready.

If not boil for 2 more minutes at a time repeating the test.

Once ready pot up into sterilised jars and put on a clean lid. Makes 2.1 ltrs or 8 jars of varied sizes.

Sloe &amp; Apple Jam is made with just 3 ingredients and no pectin or jam sugar. Wonderfully tart yet sweet, sloes and apples make the perfect pairing in this exquisite jam.

Sloe & Apple Jam

500 g ripe sloes (pitted (see pitting hacks in post))

500 g Bramley (cooking Apples)

kg sugar

water

unsalted butter or coconut oil (to remove scum)

Prepare your sloes by picking over for any leaves or bad fruit, rinse and pit (you can squeeze the stones out between your thumb and index finger or see my other pitting hack in post to adapt a cherry pitter).

Peel, core and quarter the apples, then cut into small chunks (about the size of a raspberry).

Place the pitted sloes and apple chunks into a preserving pan or similar with 200 ml of water.

Bring to a boil and then simmer under a lid for 20 minutes (until apple is tender), stirring occasionally with a wooden spoon.

At the same time place the sloe stones in a small pan with 200 ml of water, bring to the boil and simmer under a lid for 20 minutes, stirring occasionally.

Once the sloe stones have cooked, place in a sieve over the cooked apples and sloes and push the flesh through with the back of a spoon.

On a really low heat stir in the sugar and carry on stirring until it has completely dissolved (do not simmer). (Dragging your spoon across the pan there should be no crunching sounds).

Then turn the heat up high and bring to a rolling boil and time for 3 - 4 minutes once it starts, stirring frequently to prevent the jam sticking to the pan.

Take off the heat and test a few drops of jam on a chilled saucer and place in the fridge for a minute.

Then run a finger through it, it should form crinkles, be tacky and not run back to the void your finger has just created. My jam was ready at 4 minutes as sloes and Bramley apples are both very high in pectin) so don’t over boil or you’ll get concrete.

If your jam hasn’t reached setting point then boil for another minute and repeat the test until ready.

Stir the jam vigorously to remove any scum but if that doesn’t work you can add a knob of butter or coconut oil for a vegan friendly option.

Pot up into sterilised jars, a ladle and jam funnel are really useful here. I got just under 3 large 500 ml jars.

Place lids on immediately and allow to cool.

Store in a cool dark place and once opened store in the fridge and eat within a few months. Homemade jam is best eaten in the first year but will be shelf stable for many years.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1601326094/dqu8nwhvhrdujxx9ti5v.mp4

Sloe & Apple Jam recipe is made with just 3 ingredients and no pectin or jam sugar. Wonderfully tart yet sweet, sloes and apples make the perfect pairing in this exquisite jam.

3-Ingredient Easy Raspberry Jam (No Added Pectin), so easy to make, and so wonderful to enjoy spread on toast, pancakes, waffles, or wherever your heart desires. 

 3 Ingredient Easy Raspberry Jam (No Added Pectin) 

raw cane sugar

lemon, the juice

Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.

Put the raspberries in a large enamel-lined saucepan with a thick bottom. Add the sugar, and lemon juice.

Place the saucepan over medium-low heat. Stir until the sugar is completely dissolved. Increase heat to medium-high and bring the mixture to a boil. The raspberries will fall apart as they cook, so there's no need to mash them.

Keep the mixture at a steady boil, stirring frequently to prevent scorching, and skimming off any foam that forms on the surface. Cook for about 15-17 minutes, or until thickened; you'll see the bubbling also slows down. You could also check it with a candy thermometer. Usually, a jam is ready when it reaches 215°-220° F.

Ladle or funnel into the hot jars, wipe the rim and seal tight with the lids.

Label them, and store in a cool, dark place. Once opened, keep in the fridge.

Beautiful Jam!  I  absolutely love raspberries but they are difficult to get around here.  The gown them in Northern Spain and over the border in Portugal.  So, they are usually expensive!!!  But they are so delicious!  One of the things I really miss back home are the blueberries, raspberries, partridgeberries (in Newfoundland) and bakeapples (again, Newfoundland) and so many more.  I also love how easy this jam is with so few ingredients.  Beautiful!

This is all you need to make a great jam and honestly, they barely make it to the jars before I eat it!

Jam always seems like a daunting task to me, but this recipe is so easy! Can't wait to spread it on everything!

This is simply delicious! I love raspberries fresh and in jam and the bit of lemon highlights them perfectly, a lovely recipe.

I love the simplicity of this recipe and how you don't have to use pectin! Can't wait to try this!

I love that there is no pectine! Do you think it would work the same for red currant?
Also your photography is amazing!

I live in the North West. We grow red and golden raspberries and they are still coming on. We have a freezer full! I made lemon raspberry curd and now the raspberry jam. It is a little runny even with cooking longer I am hoping it will thicken up once it cools!

This old fashion raspberry jam will take you back to your childhood. It&#039;s made in just 30 minutes, all-natural, low in sugar, and with no pectin. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert.

Raspberry Jam No Pectin (3 ingredients)

lbs Raspberries

Sugar

Lemon juice

((optional))

Butter

Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.

Check the raspberries and remove any bad, discolored, or bruised ones. Give them a quick wash and drain in a colander.Pro tip - Soft raspberries can be used but discolored and bruised will ruin the jam. Also, don&#039;t soak berries in water for too long as they do soak up moisture.

In a heavy bottom pan, combine the raspberries, sugar, salt, and lemon juice.

Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes stirring constantly on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.

Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.

Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It&#039;s ok to cook a little longer but there must be a simmer for the fruit to release pectin.

Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.

Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.

Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness.

Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip - You don&#039;t need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.

Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.

Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.

Testing the jam

Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.Pro tip - I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.

Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.

Sterilizing the jars

Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.

Lower the jars over the rack leaving enough space between the jars.Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.

Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.

Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.

Press the top of the lid to ensure the seal is tight – the lid should not move at all. Store in a cool dry place.

Canning process

https://www.youtube.com/watch?v=BstEXxOYWaY

This old-fashion raspberry jam will take you back to your childhood. It's made in just 30 minutes, all-natural, low in sugar, and with no pectin. This jam is bursting with fruit flavor, whether you use fresh or frozen raspberries. A perfect jam over breakfast toast or over plain yogurt for dessert
Get the full recipe with progress pictures here - https://veenaazmanov.com/homemade-raspberry-jam-without-pectin/


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The Easiest Way to Make Homemade Raspberry jam from Scratch.- No Pectin or Artificial Flavorings.

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