Raspberry Fruit Spread without Pectin

In a large saucepan, combine the raspberries, sugar, and lemon juice. Mix well to ensure the sugar is evenly distributed. Cover the saucepan and refrigerate overnight to allow the raspberries to macerate and release their juices. (Time: 12-24 hours)

Prepare your canning jars: Thoroughly inspect 3 jars for any cracks or chips, and check the rings for rust. Discard any defective jars or rings. Place the jars in a large pot and cover with simmering water to sterilize them until the jam is ready. Wash new, unused lids and rings in warm, soapy water. Rinse well and set aside. (Time: 15 minutes)

Slowly bring the raspberry mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low and simmer uncovered, stirring frequently to prevent sticking. Continue to simmer until the mixture thickens and is no longer liquid, about 40 minutes to 1 hour. Skim off any foam that forms on the surface with a ladle or large spoon. (Time: 40-60 minutes)

Carefully ladle the hot raspberry jam immediately into the prepared sterilized jars, leaving about 1/4 inch of headspace at the top. Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. Wipe the rims of the jars with a moist paper towel to remove any spills or drips. (Time: 15 minutes)

Center the lids on the jars and tightly screw on the rings. Ensure they are snug but not overly tight. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil. Gently lower the filled jars, ensuring they are at least 2 inches apart, into the boiling water using a jar lifter. Add more boiling water if needed to cover the jars by at least 1 inch. (Time: 10 minutes)

Bring the water back to a rolling boil, cover the pot, and process the jars for 10 minutes to ensure a proper seal. (Time: 10 minutes)

Carefully remove the jars from the stockpot using the jar lifter and place them onto a cloth-covered or wooden surface, leaving several inches between each jar. Let the jars rest undisturbed for 24 hours. As the jars cool, you should hear a popping sound, indicating a successful seal. (Time: 24 hours)

After 24 hours, gently press the center of each lid with your finger to ensure the lid does not move up or down, confirming a proper seal. Remove the rings for storage (they can trap moisture) and store the sealed jars in a cool, dark place. Properly sealed and stored raspberry spread can last for up to a year.