Raspberry Jam without Pectin Review

  • Review By
  • Flora Bruno's rating
  • Reviewed on Aug 27th 2019

This recipe needs modifications. It won’t jam up under these conditions. I let boil for 25 minutes. Also added 1/2 tablespoon of cornstarch to help it thicken. Used the frozen plate method to check (freeze a glass plate in the freezer 10 mins. When jam is ready put a spoonful on. Freeze for 1 minute and if you can run a finger through without it running back together, it’s ready. Can add corn starch or lemon juice boil for 3 mins and try again until it jams up after a minute in the freezer)