How to Make a Quick No-Pectin Jam

If you’ve never tried making your own jam at home, this beginner-friendly recipe is the perfect introduction. It skips the pectin and best of all, no canning is involved!

One thing to note is that the consistency won’t be as thick as jelly. It will be a touch runny, making it ideal to stir into yogurt, spoon atop ice cream, or add to freshly baked goods.

Homemade Raspberry Jam

Quick No-Pectin Jam

What you need


Add fruit, sugar, and lemon juice to a heavy-bottomed saucepan. Using a potato masher, mash the berries to your desired consistency. Meanwhile, place a small saucer in the freezer. (We will use it later to test if our jam is ready or not!) 

Bring to a boil over medium-high heat. Stirring often, cook the mixture until it has thickened - for about 15 to 20 minutes.

After about twenty minutes, it's time to check to see if the jam is ready. Get the chilled plate from the freezer and place a spoonful of the hot jam on it. Tilt the plate so that the jam runs down the plate. If it runs slowly down the plate, it's good to go! Otherwise, return to the pan for another few minutes.

Remove pan from heat and transfer to the jars and let cool to room temperature. Seal the jars and store in the fridge for up to one month.