ALICE'S RASPBERRY JAM
This recipe is brought to us by chef and restaurateur Alice Waters, who uses it to garnish her signature crepes. However, you can also give it as a homemade food gift during the holidays (it's good for up to one year!) or you can enjoy it on toast or muffins.
Provided by Martha Stewart
Yield Makes 2 1/4 cups
Number Of Ingredients 3
Steps:
- In a medium heavy-bottomed saucepan, combine raspberries and sugar. Let stand until the berries start rendering their juice, about 15 minutes.
- Place a small plate in the freezer to use later to test the consistency of the jam. Prepare two 1-pint canning jars and self-sealing lids in boiling water, following manufacturer's instructions.
- Bring the saucepan of berries to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Skim off any light-colored foam as it collects on the edges. Soon the jam will boil down again, forming smaller, thicker bubbles. At this point, start testing the consistency by putting small spoonfuls of the jam on the cold plate. This will cool off the jam sample quickly so you can tell what the finished texture will be like. When the jam has cooked to the thickness you want, stir in lemon juice. Turn off the heat, and carefully ladle the jam into the prepared canning jars, allowing at least 1/4 inch of headroom. Clean the lip of the jars with a clean, damp towel, and seal with the lids, following manufacturer's instructions. The jam will keep for about 1 year.
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Monerull Islam
[email protected]This jam is a bit too tart for me, but I still enjoyed it. I think it would be great on a cheeseboard.
Syamthemba Mdlalose
[email protected]I love this jam! It's so versatile. I use it on toast, scones, and even in my yogurt.
Osim Sorker
[email protected]This jam is okay, but I've had better. I think it's a bit too sweet for my taste.
Kevin McArdle
[email protected]I'm not a big fan of raspberry jam, but I thought I'd give this recipe a try. I'm glad I did! It's really good.
Mwaka Emmanuel Tekko
[email protected]This jam is a bit pricey, but it's worth every penny. It's so delicious and it makes a great gift.
Victor Mingo
[email protected]I made this jam for a brunch party and it was a huge hit. Everyone loved it! I'll definitely be making it again.
Zameer Mughal
[email protected]This is the best raspberry jam I've ever had! It's so easy to make and it tastes amazing. I highly recommend it.
Isabella Meza
[email protected]I followed the recipe exactly, but my jam turned out too runny. I'm not sure what I did wrong.
ahsen ahsen
[email protected]This jam is a bit tart for my taste, but I still enjoyed it. I think it would be great on a bagel with cream cheese.
Sreotortio
[email protected]I've never been a big fan of raspberry jam, but this recipe changed my mind. It's so flavorful and versatile. I've been using it on everything from toast to yogurt to pancakes.
Lorena Pineda
[email protected]This jam is so delicious! I made it with fresh raspberries from my garden, and it turned out perfectly. I can't wait to try it on toast, scones, and ice cream.
Jimmy Baby
[email protected]Alice's Raspberry Jam is a delightful treat that is easy to make and bursting with flavor. I love the way the raspberries and lemon juice balance each other out, and the jam has a beautiful, vibrant color.