No-Cook Raspberry Jam - CERTO Liquid

1465 4-1/2 (1-cup/250-mL) containers or 72 servings, 1 Tbsp. (15 mL) each
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4-1/2 (1-cup/250-mL) containers or 72 servings, 1 Tbsp. (15 mL) each

Pectin liquid is a fast and easy way to make no-cook jams. Try our delicious no-cook raspberry jam recipe.

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What You Need

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Make It

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  • Crush raspberries, one layer at a time. Sieve half the pulp to remove seeds, if desired. Measure exactly 2 cups prepared raspberries into large bowl. Add sugar; mix well. Let stand 10 min., stirring occasionally.
  • Add pectin and lemon juice; stir 3 min. or until most the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
  • Pour into clean containers, filling up to 1/4 inch from rims. Cover with lids. Let stand at room temperature 24 hours or until set. Refrigerate or freeze until ready to use.

Food Facts

No-cook jams can be refrigerated up to 3 weeks, or frozen up to 8 months.

Keeping it Safe

This recipe will yield 4 (1-cup/250-mL) containers of jam plus a partially filled container. Refrigerate the partially filled container immediately and use within 3 weeks.

How to Accurately Measure the Sugar

To ensure accuracy of the sugar measure when preparing jams or jellies, use a dry measuring cup to measure the sugar, then place all the measured sugar in a separate bowl before adding it to the fruit mixture in bowl.


  • 4-1/2 (1-cup/250-mL) containers or 72 servings, 1 Tbsp. (15 mL) each

Nutritional Information

Serving Size 4-1/2 (1-cup/250-mL) containers or 72 servings, 1 Tbsp. (15 mL) each
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fibre 0g
Sugars 11g
Protein 0.1g
Vitamin A 0 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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