= Berry Jam =

 * '''Serves:''' 1
 * [[https://www.marthastewart.com/1154651/quick-raspberry-jam|Source]]
 * '''Contributor:''' MikeCrute

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.
 1. 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.
 1. Transfer 3/4 cup jam to an airtight container. Using a fine-mesh sieve, strain remaining jam into container, pressing on solids. Discard seeds.
 1. Stir jam to combine; let cool completely. Cover and refrigerate, up to 1 month.

||<#cccccc colspan=2>'''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