Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, small batch no-canning raspberry lemon jam. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Small Batch No-Canning Raspberry Lemon Jam is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Small Batch No-Canning Raspberry Lemon Jam is something that I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook small batch no-canning raspberry lemon jam using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Small Batch No-Canning Raspberry Lemon Jam:
- Get 12 ounces fresh raspberries rinsed and thoroughly drained
- Take 3/4-1 cup sugar, depending on how sweet and thick you like your jam
- Prepare 1 Tablespoon fresh squeezed lemon juice
- Make ready 1 Tablespoon water
- Make ready 1-2 teaspoons lemon zest
- Make ready 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors and does not impart a noticeably salty flavor)
Instructions to make Small Batch No-Canning Raspberry Lemon Jam:
- Put all the ingredients into a pot (starting with 2/3 cups of sugar), stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
- Turn the heat down to low and simmer, uncovered, for 35 to 45 minutes, stirring occasionally. If you can scrape fruit solids off the cooking surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
- About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes just to aid the natural thickening.
- Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. - - Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't have that solid gel texture of a storebought jam.
- Then just put your jam in a clean and well-dried tight lidded container (doesn't have to be glass), cool completely uncovered, then cover and refrigerate. It'll keep fine for at least a good 6 to 8 weeks.
So that is going to wrap this up for this exceptional food small batch no-canning raspberry lemon jam recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
