Low Sugar, No Pectin Raspberry Jam

Prep time listed above can be eliminated completely. I like to combine raspberries and sugar and stir occasionally throughout the day and can at night. But you don’t have to.

Have eight 1/2-pint canning jars clean and sterilized (I use the dishwasher) and ready to go with lids and bands. For jam, I love the wide mouths.

Combine berries and sugar in a 4 1/2 to 5-quart heavy-bottomed pan. (Le Creuset 24 is a perfect fit.)

Set in a sunny spot and stir occasionally until sugar is dissolved.

Bring to a gentle boil over medium to low heat. Be very careful that in the beginning of the boil, you don’t let it boil over. This is a huge mess and a pain in the butt to clean up.

Stir regularly and skim the foam off as it forms on the surface of the liquid throughout the cooking period.

Approximately 10 to 15 minutes after it has come to a boil, the watery liquid will thicken and the sound of the boil will change. At this point, it is done.

Ladle jam into sterilized and warm 1/2 pint canning jars up to about 1/4″ from the rim. Clean the rims with a paper towel wet with hot water, and immediately set lids on. Screw bands tightly.

I used to process in a hot water bath for 10 minutes, but I haven’t done that for years. The boiling jam put into the warm jars gives a nice tight seal. As long as the seal is tight when it is opened and the jam is refrigerated after opening, it should be fine. (At least, none of my friends or family have died yet.)

If any jars don’t form a seal, refrigerate and use these first.

Depending on berries and amount of cooking time, this recipe averages six half-pint jars.