Raspberry Jam Without Pectin – Homemade Jam Recipe

Cut apple into small pieces (with skin) and put pieces into a blender. Make a smooth puree.
Transfer apple puree in a non-stick deep pan and cook it for 5 minutes on low medium flame stirring continuously.
Now add raspberry with sugar in a saucepan. Let it boiled over medium heat until thick.

Once jam starts to thickens switch off the flame.
Allow jam to cool down. Then add lemon juice and mix well.
Store jam in a clean and dry glass jar. Enjoy

Tips :

Lift jam with a spatula and pour jam, it should flow together and not in drops.
Pour a few drops of prepared jam on a plate if it spreads then it’s not ready if it stays firm without moving then the jam is ready.
Allow jam to cool completely. Then store in a clean and dry glass jar.
Keep jam in the refrigerator after every use. Use a clean and dry spoon. It last long for 1 month.
You can replace the red apple with a green apple.