RASPBERRY JAM WITH CHAMBORD
I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.
Provided by mary winecoff
Categories Raspberries
Time 30m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
- Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.
Nutrition Facts : Calories 555.4, Fat 0.5, Sodium 2.1, Carbohydrate 142.4, Fiber 5, Sugar 136.2, Protein 0.8
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Star Torchlight
[email protected]This jam is a great way to use up fresh raspberries. It's also a lovely gift idea.
Ian Lamb
[email protected]I'm not sure what went wrong, but my jam didn't turn out very well. It was too runny and didn't have much flavor.
Janette Barnard
[email protected]This recipe is a bit time-consuming, but it's definitely worth it. The jam is so flavorful and delicious.
Marvens Alexandre
[email protected]I had some trouble finding Chambord, but it was worth the effort. This jam is delicious!
Daniel Ajibade
[email protected]This jam is a bit too sweet for my taste, but I can see how others would enjoy it.
Jenny Harake
[email protected]I'm not a big fan of Chambord, but this jam is still really good. The raspberries and the sugar are a perfect combination.
Sidney Kindel
[email protected]I love the idea of adding Chambord to raspberry jam. It gives it a really special flavor.
Tuqir Mushtaq
[email protected]This is the best raspberry jam I've ever had! It's so easy to make and it tastes amazing.
Riham Elmassry
[email protected]I made this jam for a brunch party and it was a huge hit! Everyone loved the unique flavor and it was gone in no time.
Friend gamer
[email protected]This raspberry jam with Chambord is absolutely delicious! I love the combination of sweet and tart, and the Chambord adds a lovely floral note. It's perfect on toast, scones, or even ice cream.