Description
A quick and easy homemade raspberry jam made with fresh raspberries and jam sugar with pectin.
Ingredients
Scale
- 1 kg ripe raspberries, washed and dried
- 1 kg jam sugar with pectin
- A couple pinches of salt
Instructions
- Place half of the raspberries in a large preserving pan over gentle heat and crush them with a potato masher.
- Let simmer for 2-3 minutes until fragrant.
- Add the remaining raspberries and gently stir, allowing to mingle for a minute or two.
- Add jam sugar and stir until dissolved.
- Increase heat to medium and bring to a rolling boil, simmer for 5 minutes.
- Check for setting point using a jam thermometer or the wrinkle test.
- Transfer the warm jam into sterilized jars while hot and seal immediately.
- Store in a cool, dry place, and enjoy within 12 months.
Notes
Perfect for spreading on toast or mixing into yogurt. Can use any type of fresh or frozen raspberries.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg