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CategoryRecipes ## Choose your category/categories and move to the above line: CategoryRecipesBreakfast, CategoryRecipesLunch, CategoryRecipesDinner, CategoryRecipesGrilling, CategoryRecipesBread, CategoryRecipesSoup, CategoryRecipesAppetizers, CategoryRecipesSidedishes, CategoryRecipesSauces, CategoryRecipesDrinks, CategoryRecipesDessert, CategoryRecipesChristmas, CategoryRecipesThanksgiving, CategoryRecipesSeasoning, CategoryRecipesProcess, CategoryRecipesSnacks, CategoryRecipesUntested, CategoryRecipesCake, CategoryRecipesCookie, CategoryRecipesFrosting |
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
- In a large skillet, combine raspberries, sugar, lemon juice, and a pinch of salt.
- 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.
- Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds.
- 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 |