Sweet Rhubarb Jam Recipe No Pectin Needed

Are you ready to whip up some delightful raspberry jam that’ll leave your taste buds doing the happy dance? Gather your gear, and let’s get this berry party started! Forget the pectin; we’re keeping it simple and scrumptious!

Quick & Easy Raspberry Jam

Nothing says ‘I love you’ like a jar of homemade raspberry jam. It’s perfect for slathering on toast, dolloping on yogurt, or just eating straight out of the jar with a spoon (no judgment here!). Let’s dive into this berrylicious adventure.

Ingredients

2 cups fresh raspberries
1 cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional, but who can resist vanilla?)

Instructions

First things first, wash those beautiful raspberries! Give them a gentle rinse under cool water and let them dry. Nobody wants a soggy jam!
In a medium-sized saucepan, combine your sparkling clean raspberries, sugar, and lemon juice. The sugar will be your magical sweetening agent, turning tart into treasure!
Turn on the heat to medium and let the mixture bubble away. Stir it occasionally to keep it from sticking. You’re looking for the sugar to dissolve and the raspberries to start breaking down.
Once it’s boiling, reduce the heat to low. You want a gentle simmer here; we’re not in a race! Let it bubble away for about 15-20 minutes, stirring occasionally until it thickens to your desired jammy consistency. Spoon test, anyone?
If you’re feeling fancy, toss in that teaspoon of vanilla extract right at the end. Stir it in and bask in the aroma of greatness.
Transfer your jam to a sterilized jar (a hot water bath will do) and seal it up. Let it cool, then pop it in the fridge. Congratulations, you’re now the proud owner of a jar of delightful raspberry bliss!

And there you have it! A quick and easy raspberry jam that’s bursting with flavor and devoid of any pesky pectin. Spread it, share it, or hoard it all for yourself – we won’t tell! Enjoy your tasty creation!