Raspberry Jam without Pectin (2024)

FAQs

Why do you put lemon juice in raspberry jam? ›

To ensure that my jam has a proper acid level to gel properly and limit bacteria growth, I always add lemon juice to a jam mixture. Plus, I like the flavor a pop of lemon juice adds to my jam. It balances the sweetness of the fruit and brightens most fruit jams.

Lack of acidity: Acids like lemon juice help lower the jam mixture's pH, which reacts with the natural or added pectin to help thicken the jam. If a jam recipe doesn't call for lemon juice or lime juice, it could rely on another ingredient, like added pectin, to set the jam.

Cook over low heat until the sugar is dissolved. 3. Turn heat up to high and bring mixture to a boil. Cook for 15 - 20 minutes, until mixture thickens and darkens in colour, or until mixture reaches 220°F (105°C) on a candy thermometer.

You don't have to, but proceed carefully. "If you are really anti-pectin, you can omit it, but you'll need to cook the jam longer. Doing so will remove most of the water content in order to get it to set up properly and in turn, will result in a smaller yield," adds Wynne.

It's Not Only About Pectin

There's another reason why lemon juice is added to most jam recipes: for safe canning and to prevent the growth of bacteria. Bringing the pH level down means jars can be sealed in a regular boiling water bath in a reasonable amount of time (sometimes as little as 10 minutes).

This gives an additional pop of pectin but also some acidity that balances the sweetness of the jam. Citric acid provides very consistent results, which is why I like to use it. If using lemon juice, I would recommend Real Lemon lemon juice as this will provide more consistent results than fresh lemon juice.

By using bottled juice, you ensure that your preserves have a consistent level of acidity, which makes them safe for canning. And when making jams or jellies, the degree of acidity in any citrus juice added affects the natural fruit pectin's ability to gel.

Some of my favourite jam flavours are mixed berries, peach and cherry. This jam recipe is made without pectin. Cornflour (or cornstarch) combined with lemon juice is a great alternative to pectin. It thickens up jam really well, combined with the sugar and heat.

Lemon juice contains (virtually) no pectin, but as an acid is used in jam and preserve recipes in order to release pectin from the pith or flesh of the fruit. So concentrated lemon juice is fine for providing this acid, but no good for providing pectin. Under-ripe apples, picked from the tree, are great.

If you don't boil it long enough the pectin network will not form properly. Boil it too long you risk not only losing the fresh flavour and colour of the jam but having a jam with the texture of set honey.

What happens if you boil pectin too long? ›

- Overcooking is a problem that, it destroys the gelling capacity of the pectin.

Combine ingredients and cook in small batches, one recipe at a time, in a large, heavy, 8- to 10-quart saucepot. Stir fruit mixture over low heat until sugar dissolves. Then boil rapidly for a clear-finished product. As the fruit mixture begins to thicken, stir frequently to prevent sticking and scorching.

Pectin can reduce the body's ability to absorb beta-carotene, an important nutrient. And pectin can also interfere with the body's ability to absorb certain drugs, including: Digoxin (a heart medicine) Lovastatin (a cholesterol-lowering drug)

Lab studies have proven that pectin can kill colon and gastrointestinal cancer cells. The fiber in pectin decreases inflammation and protects against cellular damage in the gut, which are both risk factors for colon cancer.

You will need approximately half the amount of pectin that is indicated by your recipe. Please be careful when adding pectin as too much will leave you with a set that is too solid and it is not possible to rectify this so always add less than you think is necessary and test the set and then add more if required.

The lemon juice helps activate the pectin, which helps this jam to firm up. It also acts as a preservative. Don't worry; the lemon juice won't make the strawberry jam sour and will actually help balance out the sweetness.

The flavour of the strawberries is enhanced by the lemon juice. Naturally, the same applies for raspberries and all soft fruits. Clean the strawberries, without washing them if possible.

Replace the lemon juice with an equal quantity of another acid, such as balsamic vinegar, lime juice, red wine vinegar, white wine vinegar, apple cider vinegar, or sherry vinegar.

Ingredients You'll Need

When using fruit like peaches or blueberries, a squeeze of lime or lemon juice will help brighten up the flavor. The added lemon juice isn't necessary when using a tart fruit, like raspberries, or a citrus fruit, like oranges.