Raspberry Jam
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Ingredients
- 500g raspberries (about 4 cups)
- 350g granulated sugar (about 1 3/4 cup)
- juice of 1 small lemon
- butter (optional, but helps keep foam down)
Instructions
- Wash berries in cold water and pull out any bad ones. Wash container and lid really well, using hot water.
- Add berries, sugar and lemon juice to a large sauce pan. Cook on low until the sugar is melted and ingredients are combined.
- Turn the heat up to medium high and bring to a boil, stirring occasionally with a wooden spoon. Cook until you reach 221-degrees, about 10-20 minutes. If you don’t have a thermometer, cook until the mixture has darkened, thickened, and gotten jammy (it will continue to thicken and set after removed from the heat). The longer you cook it, the thicker and darker the jam will become. If you get foam during this process, spoon it out or add a little butter to reduce it.
- Ladle jam into clean jars and put on lids. After the jam cools it can be stored in the fridge for a couple of weeks. If the jam separates in the fridge, stir before using.