CLASSIC HOMEMADE RASPBERRY JAM
I struggled to find a good but simple low sugar version of this recipe that makes a full batch and consistently turns out right, so thought others might appreciate it. Great color, set, and flavor. This jam uses half the recommended sugar. I've made it for three years now and continued refining it to a jam that my kids just...
Provided by Brad Nichols
Categories Jams & Jellies
Time 50m
Number Of Ingredients 5
Steps:
- 1. Mash about 14 cups whole berries
- 2. add powdered pectin and lemon juice , stir until dissolved
- 3. Boil berry/pectin mash on medium high heat - 5 mins
- 4. Keep mash on heat and add Sugar, stir in to dissolve and then stir occasionally to keep from scorching
- 5. Bring back to boil for another 3 minutes - ensure you get at least 1 minute of a 'hard boil' - the kind that you can't stir away.
- 6. Test jam for consistency. For this step I keep a tablespoon in a glass of ice water near the stove. spoon out about a half tablespoon of the jam out of the boiling pot, and let it cool on the spoon. Then turn the spoon up on edge. If the jam either sticks to the spoon or falls off in a lump (as you would expect jam to do!), then it's ready. If it runs off like liquid, keep boiling another 1-2 mins and try again.
- 7. Remove from heat and ladle off any foam. The foam won't hurt anything, it just looks more appealing int he jar without it.
- 8. Let stand for 5 mins. This little trick prevents the seeds/fruit from floating to the top of the jar, plus it's about the right amount of time to get your jars and lids out of the pot/dishwasher and set them up to fill.
- 9. Fill jars to within 1/4 inch of the top. Be sure wipe the top edge of the jar with a clean cloth to remove any jam or it will prevent proper sealing.
- 10. Add metal sealers and rings and tighten down fully.
- 11. Within 1-2 hours all the seals should 'pop' on the jars. A good way to check is to try and push down the center of the metal sealer lid. If it flexes it's not sealed, if it has no give...you're good!
- 12. Keeps for 1-2 years
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irwan
[email protected]I'm so glad I stumbled upon this recipe. It's a keeper!
Mobeensafeer Safeer
[email protected]This is the easiest raspberry jam recipe I've ever tried. And it tastes amazing!
Najeebi Sahib
[email protected]I'm not a big fan of raspberry jam, but this recipe changed my mind. It's so good!
Atoshi Rafi
[email protected]This jam is perfect for my next tea party. Thanks for sharing the recipe!
Maitri Maitri
[email protected]I'm so glad I found this recipe. It's so easy to make and the jam is delicious.
Sivanathan Siva
[email protected]This is the best raspberry jam I've ever tasted. I will definitely be making it again.
Kalule Topista
[email protected]I made this jam for my family and they loved it. It's the perfect addition to our breakfast table.
Agk Nf
[email protected]This jam is delicious! I can't wait to try it on my next batch of scones.
Monta Ayari
[email protected]I've been making this jam for years and it's always a hit. I love the way it tastes on toast, scones, and pancakes.
Darlene Pugh
[email protected]The only thing I would change about this recipe is to add a little more lemon juice. I think it would help to brighten up the flavor a bit.
Ngandu Nelson
[email protected]This recipe is so easy to follow, even for a beginner like me. I'm so glad I decided to try it.
Kamogelo Letshabo Letshabo
[email protected]I made this jam for the first time last summer and it was a huge hit with my family and friends. I've already made it twice this year and it's just as good as I remember.
martin kungu
[email protected]This raspberry jam is the perfect balance of sweet and tart. I love the way the raspberries hold their shape and don't completely dissolve into the jam.