RASPBERRY JAM
In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
Provided by Food Network Kitchen
Categories condiment
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
- Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.
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Ray Rivera
r63@hotmail.comThis jam is amazing! I love the way it tastes on toast. It's also great for making thumbprint cookies.
Kainat Chan
c_kainat@yahoo.comI made this jam for my husband's birthday, and he loved it! He said it was the best jam he's ever had. I'm so glad I found this recipe.
NOUR NABIH FF
nour.n49@hotmail.comThis is the best raspberry jam I've ever had. It's so flavorful and delicious. I will definitely be making this again and again.
Armaghan Kakar
kakar_armaghan@yahoo.comI've been making this raspberry jam for years, and it's always a hit. It's so easy to make, and it always turns out perfectly. I love the way it tastes on toast, or even just by itself.
Kashif Kashifali
k_k@hotmail.co.ukThis is a great recipe for raspberry jam. It's easy to follow, and the jam turns out perfectly every time. I love the way it tastes on toast.
Jessica Adjei
jadjei@hotmail.comI made this jam for my family last weekend, and they loved it. It's the perfect balance of sweet and tart, and it has a beautiful ruby red color.
Anastasia Borrego
b_a@yahoo.comThis is the best raspberry jam I've ever had. It's so smooth and flavorful. I will definitely be making this again.
Mohammad Rafeque
mohammad@gmail.comI love this jam! It's so flavorful and delicious. I've been using it on my toast every morning for the past week.
You Ho
you-h@gmail.comThis is a great recipe for raspberry jam. It's easy to follow, and the jam turns out perfectly every time.
Quraish Khen
k@gmail.comI've made this jam several times now, and it's always a hit. It's so easy to make, and it's always delicious.
NWANYINMA UDEH
nwanyinma.udeh86@gmail.comThis jam is amazing! I love the way it tastes on toast. It's also great for making thumbprint cookies.
Boss Jihan
b.jihan@gmail.comI made this jam for my husband's birthday, and he loved it! He said it was the best jam he's ever had. I'm so glad I found this recipe.
Cassandra George
gcassandra@gmail.comThis is the best raspberry jam I've ever had. It's so flavorful and delicious. I will definitely be making this again and again.
Bob Marlee
b_marlee34@hotmail.comI've been making this raspberry jam for years, and it's always a hit. It's so easy to make, and it always turns out perfectly. I love the way it tastes on toast, or even just by itself.
Tamia Osborne
o71@hotmail.co.ukThis raspberry jam is delicious! I made it for my family last weekend and they loved it. It's the perfect balance of sweet and tart, and it has a beautiful ruby red color. I will definitely be making this again.