Ravishing Raspberry Jam
Servings 4 jars
Ingredients
- 4 cups fresh raspberries
- 4 cups sugar
- 1 lemon, zest and juice
- Prep for testing the jam set: put a couple of small plates in your freezer before making the jam.
Instructions
- Place berries in a large, wide saucepan.* Mash them for 3 to 4 minutes over medium heat. (A potato masher works really well for this).
- Add the lemon zest, lemon juice, and sugar, and stir over medium heat until sugar is dissolved.* Increase the heat and bring to a boil and cook steadily for about 5 minutes, stirring frequently. (Using a flat-bottomed spoon or spatula can help prevent scorching.)
- When your jam looks like it's starting to gel (or is at around 215° degrees if using a candy thermometer), take it off the heat and remove a plate from the freezer.* Drop a teaspoon of hot jam on it and let it stand for a minute then push the blob of jam with your finger. If the surface of the jam wrinkles even a little bit then it has set; if it is still quite liquid, put the pan back on the heat and boil the jam for another 3 to 5 minutes before testing again.
- Once jam is set, skim and pour into clean and sterile jars. Seal the jars and place them where they can cool undisturbed and continue setting for 8 hours. Store in the fridge.*
Notes
*The volume increases a lot so choose your pan accordingly. The width of the pan matters, too, as a wider pan helps the liquid to evaporate and the jam to set more quickly.
*Warming your sugar ahead of time can help it dissolve faster. Place sugar in a shallow oven-safe pan and warm in a 250°F oven for 15 minutes before adding it to the fruit.
*If using a candy thermometer, around 220°F is the setting point for jam.
*This recipe is based on small batches of jam meant to be refrigerated and eaten quickly. If you're planning on longer-term cupboard storage, you may want to follow more stringent sterilization and canning procedures, such as those found here.