Homemade Strawberry Raspberry Jam-No Pectin Required

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If you love jam but want to skip the store-bought pectin, you’re in the right place! Making strawberry raspberry jam without pectin is not only super easy, but it also tastes so much fresher and more natural. In this post, I’ll show you how to make a simple raspberry jam no pectin recipe that’s just packed with fruity goodness. No weird additives, no fancy ingredients—just pure fruit and a little patience!

Why Skip the Pectin?

You’ve probably seen recipes that call for pectin to help jams set properly, but honestly, you don’t need it. Here’s why you might want to make raspberry jam without pectin:

• Natural sweetness: The fruit itself brings all the sweetness you need, and by not using pectin, you’re allowing the natural flavors to shine.
• Fewer ingredients: It’s so nice knowing you’re making jam without all the preservatives and artificial stuff that often comes in store-bought varieties.
• Simple and quick: It’s all about fruit, sugar, and a little bit of lemon juice. That’s it. You can have fresh jam ready in under an hour!

Strawberry Raspberry Jam Recipe Ingredients

Here’s a list of the ingredients you’ll need to make this raspberry jam made with raspberry puree without pectin:

• 10 cups fresh raspberries and strawberries- I like to use mostly raspberries and just a 1-2 cups of strawberries
• 4 cups cane sugar
• 1/4 cup lemon juice

How to Make Raspberry Jam Without Pectin

1. Prep the Fruit

Start by washing and preparing your fruit. Hull the strawberries and chop them into smaller pieces. For the raspberries, I just leave them whole, they cook down nicely.

2. Cook the Jam

In a large pot, combine your berries, sugar, and lemon juice. Stir everything together to help dissolve the sugar. Put the pot over medium-high heat and bring it to a boil, stirring frequently so it doesn’t burn. Once it’s boiling, reduce the heat to low and let it simmer.

As the jam cooks, you’ll notice it starting to thicken and reduce. Raspberry jam no pectin relies on the natural pectin in the fruit, and the sugar will help create a thicker consistency. Don’t rush this part—let it simmer and thicken slowly.

3. Test the Consistency

To check if your recipe raspberry jam no pectin is ready, do the spoon test. Put a spoon in the freezer before you start cooking, and once the jam looks thick enough, take the spoon out and drop a bit of the jam onto it. Let it cool for a few seconds, then run your finger through it. If it wrinkles and doesn’t run, it’s good to go. If it’s still too runny, keep simmering until it gets there.

4. Jar the Jam

Once your jam has reached that perfect, spreadable consistency, it’s time to jar it. Sterilize your jars and lids by boiling them for 5-10 minutes (this is key for shelf-stability). Then carefully ladle the hot jam into the jars, leaving about 1/4 inch of space at the top. Remove air bubbles, wipe the rims clean, screw on the lids fingertip tight if you are canning.

If you plan to store your jam for a long time, you can process pint size or half pint size jars in a hot water bath for 15 minutes to ensure they’re sealed properly.

You can also freeze the jam in jars or containers instead of canning.

Notes- You will get about 6-7 cups of jam

Tips for the Best Jam (No Pectin Needed!)

• Use ripe fruit: The riper your fruit, the sweeter and tastier your jam will be. If you can, go for in-season berries for the best flavor.
• Don’t stress over consistency: Without pectin, your jam might be a little thinner than what you’re used to, but it’ll still thicken as it cools. If it’s too runny for your liking, just cook it a little longer next time, it will still taste great!

How to Store Your Homemade Jam

Once your raspberry jam without pectin is ready and cooled down, you’ll want to store it properly:

• Refrigerator: If you plan to eat it within a few weeks, just pop the jam in the fridge. It’ll last for about 2-3 weeks in an airtight jar.
• Canning: Want to save it for later? Process them in a water bath for 15 minutes (for pints or half pints) to make sure they’re properly sealed. You can store the jars in a cool, dark place, and they’ll last up to a year.
• Freezer: You can store jam in jars or containers in the freezer for up to a year. To use, remove from freezer and allot to thaw.

PIN THIS FOR LATER- STRAWBERRY RASPBERRY JAM NO PECTIN

Enjoy Your Homemade Strawberry Raspberry Jam

Now that you’ve made your own batch of homemade jam, the possibilities are endless. Slather it on toast, swirl it into yogurt, add it to desserts, or just enjoy it straight from the jar (I won’t judge!). With no pectin and just a few simple ingredients, this strawberry raspberry jam will quickly become a favorite in your house, it has in ours!

Making raspberry jam no pectin is easier than you might think, and the best part is you’re using all-natural ingredients—just fruit, sugar, and a little lemon juice. This jam recipe is delicious and customizable. So go ahead—make a batch (or two) and enjoy the taste of summer all year long!

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Yield: 6 cups

Strawberry Raspberry Jam No Pectin

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This homemade strawberry raspberry jam is made with fresh berries and no added pectin! Simple to make with just fruit, sugar, and lemon juice, it’s a naturally sweet and delicious spread perfect for toast, desserts, or gifting.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 10 cups fresh raspberries and strawberries- I like to use mostly raspberries and just a 1-2 cups of strawberries
• 4 cups cane sugar
• 1/4 cup lemon juice

Instructions

1. Wash Fruit- Hull the strawberries and chop them into smaller pieces. For the raspberries, I just leave them whole, they cook down nicely.
2. Cook the Jam- In a large pot, combine your berries, sugar, and lemon juice. Stir everything together to help dissolve the sugar. Put the pot over medium-high heat and bring it to a boil, stirring frequently so it doesn’t burn. Once it’s boiling, reduce the heat to low and let it simmer. As the jam cooks, you’ll notice it starting to thicken and reduce. Raspberry jam no pectin relies on the natural pectin in the fruit, and the sugar will help create a thicker consistency. Don’t rush this part—let it simmer and thicken slowly.
3. Test the Consistency- To check if your recipe raspberry jam no pectin is ready, do the spoon test. Put a spoon in the freezer before you start cooking, and once the jam looks thick enough, take the spoon out and drop a bit of the jam onto it. Let it cool for a few seconds, then run your finger through it. If it wrinkles and doesn’t run, it’s good to go. If it’s still too runny, keep simmering until it gets there.
4. Jar the Jam- Once your jam has reached that perfect, spreadable consistency, it’s time to jar it. Sterilize your jars and lids by boiling them for 5-10 minutes (this is key for shelf-stability). Then carefully ladle the hot jam into the jars, leaving about 1/4 inch of space at the top. Remove air bubbles, wipe the rims clean, screw on the lids fingertip tight if you are canning.
5. To store jam- can pint ot half pint jars for 15 minutes in water bath canning method. Freeze or refrigerate. See post for details in storing.

Nutrition Information:

Yield:

96

Serving Size:

1 T
Amount Per Serving: Calories: 41Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 0g

Nutrition is calculated with products I use, therefore it is not always accurate. The recipe and directions posted here are property of CakestoKale and subject to copyright. You may not screenshot this recipe for sharing on social media.

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Please leave a comment and share on social media! *The recipe and directions posted here are property of Cakes to Kale and subject to copyright. You may not screenshot this recipe for sharing on social media.