|Nutritional Gu >(per serving)|
|Servings: 3 cups (48 servings)|
|Quantity per serving|
|% Everyday Value*|
|Complete Excess fat 0g||%|
|Saturated Excess fat 0g||%|
|Complete Carbohydrate 10g||4%|
|Dietary Fiber 1g||three%|
|*The % Daily Value (DV) tells you how significantly a nutrient in a foods serving contributes to a everyday diet program. 2,000 calories a day is used for standard nutrition suggestions.|
This straightforward, two-ingredient raspberry jam recipe has an intense flavor that calls for no added pectin and produces a modest batch of 3 cups or half-pints.
You will note that it has a whole lot of sugar and not just to include essential sweetness. It is the preservative element that extends the shelf existence of the jam. It is also essential to gel the jam if you reduced the volume of sugar, you would need to use pectin to get the jam to set up.
When you have a bumper crop of homegrown raspberries, try out creating this jam with them. If you will not have a garden total of raspberries, fresh from the industry or frozen raspberries will do just as properly.
Look for quite ripe fresh raspberries, as they will lend the most flavor to the jam. Cooking underripe berries won’t make them taste much better.
Frozen raspberries are a good choice as they are often manufactured with quite ripe berries. If you are concerned about fruit that has been sprayed with chemical substances or pesticides, you can discover organic frozen berries at numerous supermarkets and warehouse shops.
The products you will require for this recipe consists of a big pot, potato masher, canning jars and lids, and a water method canner or substitute.
- 4 cups raspberries (fresh or frozen)
- two cups sugar
Methods to Make It
Gather the ingredients.
Combine the raspberries and sugar in a big stainless-steel or enameled pot. Cover and allow them sit overnight. This maceration time releases the juices from the fruit and shortens the cooking time.
Sterilize the canning jars by boiling for ten to 15 minutes in a sizzling water bath. Prepare the canning lids in accordance to their instructions.
Mash the fruit and sugar mixture with a potato masher to break up the berries.
Location a plate in the fridge to chill for the gel test.
Carry the jam mixture to a boil over large heat, stirring usually. It will foam up and broaden, so expect that when you decide on the dimension of the pot to boil in.
If foam forms on the surface, skim it off with a metal spoon or skimmer. Continue to boil, stirring, right up until the mixture reaches the gel point. If you use a candy thermometer, this is all around 215 F.
Check your jam to see if it has gelled by taking the chilled plate, including a spoonful of jam, and putting it in the freezer for 2 minutes. When you consider it out, it is effectively gelled if it isn’t going to run down the chilled plate, and when you drag your finger via it, the path stays intact.
Ladle the jam into the sterilized jars leaving 1/4-inch headspace. Cover with canning lids and process in a boiling water bath for five minutes.
Get rid of from water bath and allow drain on a towel-lined work surface. Right after you hear the “popping sound” indicating suction and a very good seal, tighten the bands. Allow awesome totally and store in a great, dark spot for up to one year for ideal taste.