A spoonful of this classic raspberry jam is as sweet, tart and wonderful as the fresh berries on the day they were picked. Actually, the magic lies in what you don’t do: instead of cooking the raspberries, they are crushed and mixed with hot water and fruit pectin. This way they retain their bright, tart flavor, subtle floral notes and beautiful red color. Stock up on berries in the summer when they are on sale, or visit a local pick-your-own farm to pick them yourself. Add this jam to a cheesecake or sponge cake, spread it on toast or a cookie, or mix it with yogurt.
What is the difference between jam, jam and jelly?
Jam is made with crushed fruit. Jams are made with whole fruit or large pieces of fruit. Jelly is made with filtered fruit juice and is the finest and clearest of the three.
How long can fresh jam be kept fresh?
If the fruit is uncooked, jam can be kept in the refrigerator for a fortnight or in the freezer for up to a year. Be sure to leave a little space at the top of each jar and seal it tightly.
YIELDS: 6 c.
PREP TIME: 10 mins
TOTAL TIME: 1 hr 10 mins
Ingredients :
- 6 c. fresh raspberries
- 2 tbsp. lemon juice
- 2 tsp. grated fresh ginger (optional)
- 1/4 tsp. kosher salt
- 3 c. granulated sugar
- 1 (1.75-oz.) pkg. Sure-Jell Fruit Pectin for Less or No Sugar Needed Recipes
Directions :
- 1In a large bowl, crush the raspberries using a potato masher. Stir in the lemon juice, ginger (if using), and salt. Set aside.
- 2In a large saucepan, stir together the sugar and pectin. Stir in 1 cup of water. Bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Pour the mixture over the raspberries and stir constantly for 1 minute.
- 3Transfer the jam to 6 clean pint jars and let cool, uncovered, to room temperature, about 1 hour. Seal jars and store in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year.
