Black raspberry jam without pectin (natural & easy method)
One of the oldest ways of preserving summer's best berries is making black raspberry jam without pectin, using only a few natural ingredients. Instead of relying on store-bought pectin, the jam thickens naturally through slow cooking, sugar, and the fruit's own acidity, with a little help from lemon juice. The result is a soft-set, rich-flavored jam that tastes closer to fresh fruit than factory-style preserves.
- Time: 51 min
- Servings: 8
Source: en.petitchef.com
Ingredients
- • 4 cups fresh or frozen black raspberries
- • 3 cups granulated sugar
- • 2 tablespoons lemon juice