RED RASPBERRY JAM WITH LEMONGRASS
If you like your raspberry jam seedless, you need more berries. You can also strain only half of the raspberries to remove some of the seeds.
Provided by GabiL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.
- Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.
- Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sugar 15.1 g
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Josh Heiberger
heiberger.josh@hotmail.co.ukI can't wait to try this jam on my next cheeseboard.
Yubison Shrestha
yubison@yahoo.comThis jam is a great way to add a little something extra to your breakfast or brunch.
Ilyconview
ilyconview83@gmail.comI'm so glad I found this recipe!
MR Gaming
gm90@aol.comThis jam is a great gift for friends and family.
Michelle Schwartz
s_michelle@yahoo.comI'm going to try making this jam with other types of berries.
Khadijah Azizi
azizik83@yahoo.comThis jam is a great way to use up fresh raspberries.
Allistair Wilson
wilson@gmail.comI would definitely recommend this jam to others.
MD jisan Khan79
khan79.m56@hotmail.comThis jam is delicious, but it's a bit pricey.
Family Ubah
family-u@hotmail.frI followed the recipe exactly and my jam didn't set. I'm not sure what went wrong.
YUSSIF STEGEN
yussif_s@gmail.comThis jam is a bit too sweet for my taste.
Md Bashar
b@gmail.comI'm not a huge fan of lemongrass, but I still enjoyed this jam.
Suleman Sam
suleman-s@aol.comI had to adjust the recipe a bit because I didn't have all of the ingredients, but it still turned out great.
Tuana
tuana14@gmail.comThis jam is a bit more work than your average jam, but it's definitely worth it.
hifza tariq
h_tariq83@gmail.comI've never tried lemongrass in jam before, but I'm so glad I did. It adds such a nice depth of flavor.
Elizabeth Oppong
o_e82@aol.comI made this jam for a brunch party and it was a hit!
Hailey Elizabeth
e.hailey@gmail.comThis jam is perfect for spreading on toast, scones, or even ice cream.
samar khan
samar@hotmail.comI love the combination of raspberries and lemongrass in this jam. It's so flavorful and refreshing.
Erik Henningsen
henningsen98@gmail.comThis red raspberry jam with lemongrass is a delightful and unique treat. The lemongrass adds a refreshing and citrusy flavor that perfectly complements the sweetness of the raspberries.