This is a recipe I came up with years ago and is always a crowd pleaser. It’s sweet and tart and will brighten up any slice of toast or cookie in the best way.
What you’ll need:
Jam:·
2 6 oz. box of raspberries
5 Tbs. white granulated sugar
Zest of ½ lemon
Juice of ½ lemon
Canning Jars:·
1 ½ pint canning jar
1 clean dish towel
1 pair of clean tongs
1 pot large enough to fit jar covered with water
1 small pot for lid covered with water
Steps:
Empty both containers of berries into a colander and rinse very thoroughly. Allow to dry completely.
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While berries are drying, wash a lemon using warm water and soap or vinegar. Since we are using the zest, I like to wash off the outside a bit first.Zest the lemon and then cut in half. You can use what remains in another recipe later.
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Once berries are completely dry, place a medium sauce pan over medium-high heat and add the berries. Add the sugar, lemon zest and lemon juice, cover and let sit for 3 minutes.
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After 3 minutes, open the lid and stir. Repeat this process once more and then just check on the pot, stirring occasionally, until the liquid has reduced by about ½. If you like a looser jam, let it reduce a little less. Turn off the heat.
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While jam is cooking:Place the jar you’ll be using into a pot large enough for it to be covered with water and cover it with water. Place the now filled pot on the stove over high heat and bring to a boil. Allow to boil for at least 10 minutes. Repeat this process with the jar lid.
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While the jar and lid are being sterilized, place a clean kitchen towel on your counter. After ten minutes at boil, remove the jar and lid from their pots with tongs and place upside down to drain on kitchen towel.
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Once jam is done cooking:Once void of water (2 minutes should be fine) use tongs to flip right side up and immediately fill with hot jam. Seal with lid very tightly and set aside.
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CAUTION:the jar will still be very hot!Once cool, the jam is ready to be stored or used. Enjoy!