Raspberry Preserves (no pectin)

5 from 10 votes

Raspberry Preserves (no pectin)

Make Homemade Raspberry Preserves at home with fresh or frozen raspberries in less than 30 minutes with ingredients you already have in your kitchen (no pectin required). It’s sweet, tart, flavorful and the perfect topping for sourdough bread, biscuits and scones.

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: tablespoons

Calories: 44kcal

Author: Hannah Dela Cruz

Equipment

small saucepan
spatula
Kitchen scale

Ingredients

175 grams raspberries fresh or frozen
200 grams granulated sugar
38 grams lemon juice 1 medium-sized lemon
2 grams cornstarch optional

Metric - US Customary

Instructions

Combine the ingredients: With the heat turned off, combine raspberries, sugar, lemon juice and cornstarch in a small saucepan. Stir the mixture thoroughly to ensure all of the cornstarch is fully incorporated, otherwise you’ll get tiny cornstarch dumplings in your preserves.
Cook the mixture: Over medium heat bring the mixture to a boil. Turn the heat down and bring the mixture to a simmer for 15 to 25 minutes or until thickened or it has reduced to about a little over a cup. Use a heat-proof spatula to scrape the bottom of the pot to prevent the mixture from sticking and scorching.
Enjoy: Take the mixture off the heat, transfer to a jar and allow it to cool for 10 minutes before serving. Enjoy the preserves with sourdough toast, biscuits or scones.
Store: Store any leftovers in the refrigerator for up to two weeks. Or freeze for up to a year (make sure you leave room in your jar for expansion if you want to go this route).

Notes

You can use fresh or frozen raspberries for this recipe.

Since you won't be doing a hot water bath, you'll have to refrigerate your preserves.

Preserves store in the freezer for up to a year, make sure you leave room in your container for the preserves to expand so your jar does not break.

Nutrition