How To Make Homemade Raspberry Jam: No Sugar, No Pectin
Ever since I was a little girl, I have always loved jam. Whether you’re spreading it on toast, adding it to overnight oats, or slathering it on a freshly baked scone, jam is simply delicious! However, if you were to take a close look at the ingredients on your average jar of jam, you’d probably be shocked to learn how much sugar and pectin it contains. Fortunately, you can make a much healthier version of jam that you don’t need to feel guilty eating!
All Recipes shared a recipe for raspberry jam that’s lower in sugar and doesn’t contain pectin. In case you’re wondering why pectin is frowned upon, it’s because some people’s stomachs don’t sit well when they’ve ingested too much pectin. It’s commonly used as an ingredient to thicken foods and is completely safe in moderation, but you don’t actually need pectin to make great jam, contrary to what many people think.
This recipe only requires three ingredients: raspberries, sugar, and lemon juice. While this recipe contains less sugar than many other jam recipes, the sugar is still definitely there. You can decrease the amount of sugar you add, but the consistency will change slightly. It will likely still be delicious in the end, though!
Click here for the full list of ingredients and step-by-step directions from All Recipes. I’m already daydreaming about the jam-filled cookies I’ll be making, and all of the raspberry jam I’ll be slathering on my toast for this week’s breakfasts. Happy jam-making, everyone!