RED RASPBERRY JAM WITH LEMONGRASS
If you like your raspberry jam seedless, you need more berries. You can also strain only half of the raspberries to remove some of the seeds.
Provided by GabiL
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 30m
Yield 56
Number Of Ingredients 4
Steps:
- Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.
- Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.
- Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 64.6 calories, Carbohydrate 16.5 g, Fat 0.1 g, Fiber 1.2 g, Protein 0.2 g, Sugar 15.1 g
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Faith Salyers
f74@gmail.comI would not recommend this jam to anyone.
Dibas Suyal
d.s27@yahoo.comThis is the worst jam I've ever had. It's bland and has a weird aftertaste.
Mxolisi Zuma
zumam50@gmail.comThis jam is not worth the effort. It's not very flavorful and it's too runny.
Jared Hovey
hovey@gmail.comI found this jam to be too sweet. I would have preferred a more tart flavor.
Bts_official_bighit Bts_official_bighit
b@gmail.comI was a bit disappointed with this jam. The lemongrass flavor was too strong for my taste.
Cassandra Burckhalter
b.c55@hotmail.comThis jam is a bit pricey, but it's worth it for the unique flavor. I would definitely recommend it to anyone who loves raspberries.
Liam morse
morsel@aol.comI used this jam to make a raspberry tart and it was delicious! The lemongrass flavor really complemented the raspberries.
Alexandros Patatoufas
alexandros.patatoufas67@gmail.comI followed the recipe exactly and the jam turned out perfectly. It's thick and spreadable, with a beautiful red color.
Ollie Howard
oh@aol.comI'm not a huge fan of lemongrass, but I was pleasantly surprised by how well it worked in this jam. The flavor is really well-balanced.
Muhammad Murtza
m_m100@hotmail.comThis is the best raspberry jam I've ever had! The lemongrass adds a really nice touch.
Bob Atwood
bob-atwood@gmail.comI made this jam last weekend and it was a hit with my family and friends. They all loved the unique flavor.
Rashed Behrooz
r_b@yahoo.comThis jam is so easy to make, and it's a great way to use up fresh raspberries.
ibrar ahmmad
i.ahmmad22@yahoo.comI love the addition of lemongrass to this raspberry jam. It gives it a subtle citrus flavor that really brightens up the jam.
Hsu Mon
mon-h@hotmail.comThis red raspberry jam with lemongrass is a delightful treat! The combination of sweet raspberries and zesty lemongrass creates a unique and refreshing flavor that is perfect for spreading on toast, scones, or even ice cream.