peach jam on hand and also made a batch of clementine marmalade to top the cookies(recipe coming up). I decided to try my hand at making a batch of raspberry jam at home after a quick search for recipes.
When ripe, raspberries strike a perfect balance between tart and sweet. They are rich in antioxidants and vitamins making them a delightful addition to any snack/meal. I was lucky to find fresh berries that tasted really good at the store here but frozen would also work perfectly for this recipe. Raspberries have a moderate amount of naturally occurring pectin in them. With a bit of sugar and some citrus juice they can be turned into a beautiful jam without needing any additional pectin. One less ingredient to shop for...
Homemade Raspberry JamYield - 1 cupCooking time - 30-40minsIngredients:
- 12 oz - Raspberries (2 little boxes, or use frozen)
- 1/2 cup - Sugar ( I used sugar in the raw, adjust final amount to taste)
- 2 Tbsp - Lemon juice (~ 1/2 lemon)
- pinch of salt
Note: Frozen berries can be easily swapped for the fresh berries here. Adjust the quantity for sugar to your taste, since its not made for long term storage the sugar here does not act as a preservative.
- Wash the berries and drain off any water. Place 2-3 stainless steel spoons in the freezer for testing doneness of jam in the end.
- In a non-reactive saucepan combine berries, sugar, lemon juice, salt and place on medium heat. Using the back of a ladle mash the berries along the sides of the pan.
- Turn up the heat to medium-high and bring the fruit mixture to a rolling boil. Carefully skim any foam that appears on the surface. I try to push all the foam to one end and that makes skimming easier. Cook for 10-15mins while stirring frequently.
- When the jam starts to thicken and acquires a gel like consistency, remove from heat and check for doneness. Take a spoon out of the freezer and transfer a half teaspoon of jam. Return it to the freezer and check on it after 2-3 mins. When tilted vertically if the jam stays put then its done, if not move the jam mixture back to the stove top and cook for a few more minutes. Test again until you get the desired consistency right.
- I chose to keep the seeds but if you want a smooth jam them immediately transfer to a thin sieve and push through as much of the jam as possible with the help of a spoon into a glass jar. (Or start off by first blending the berries in a blender to crush the seeds in Step1)
- Once cooled cover with a lid to make an airtight seal and store in the fridge for up to a 2-3 weeks.
I made a small batch and so did not bother with canning techniques. But to ensure that the glass jar is completely dry & sterilized I nuke it in the microwave for 30secs and cool it before filling it up with jam. Even when stored in the fridge check on it after the first week to make sure that its still good for use each time you take it out.
For a recipe this simple the result is fantastic. Its amazing how quickly you can make small batches of jam right at home with so few ingredients. No chemicals or unpronounceable ingredients here. The jam was tart and sweet and the hint of salt balances out everything for me. They jam has deep jewel color studded with seeds all over. I enjoy the crunch of the seeds in this jam and it also makes for a gorgeous presentation. Use it simply on piece of plain bread for breakfast or make linzer cookies with it, either way you'll love it. Best of all it could easily make a pretty gift for someone you love or would like to thank this season. It does not take much effort but will surely make the person receiving it feel special.
Which home-made gifts do you like the best ?