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CategoryRecipes
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CategoryRecipesSauces

Berry Jam

The key observation of this recipe is to use a 4:1 ratio of berries to sugar, this will make a nice jam that's not super sweet but can be sweetened with more sugar as needed. I tend to make this recipe by weight and not volume. It's also important to note that, while raspberries have a medium pectin level, the lemon juice adds supplementary pectin. Leaving it out or not adding enough will result in a runnier jam.

Ingredients

  • 4 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon fresh lemon juice
  • Salt

Instructions

  1. In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt.
  2. Cook over high, stirring, until sugar dissolves and mixture boils. Reduce to a rapid simmer and cook, stirring occasionally, until mixture thickens, 12 to 15 minutes.
  3. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds.
  4. Stir jam to combine; let cool completely. Cover and refrigerate, up to 1 month.

Nutritional Facts

Calories

0 cal

Fat

0 g

Saturated Fat

0 g

Cholesterol

0 mg

Sodium

0 mg

Carbohydrates

0 g

Sugars

0 g

Fiber

0 g

Protein

0 g


CategoryRecipesSauces

Recipes/BerryJam (last edited 2024-06-13 06:08:38 by MikeCrute)