So I found some recipes for raspberry jam that do not use Pectin. They just call for berries and equal amounts of sugar. Anyone have experience making berry jam this way?
I haven't made pectin-free jams, but I would try it. I do know that some fruits naturally contain enough pectin to set, and apples have so much that you can use drop apples to make pectin yourself from. I don't know about raspberry, but what's the worst that can happen, it might not set up and you have raspberry syrup!