Berry Jam

• Serves: 1

• 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.
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.

CategoryRecipesSauces