RASPBERRY JAM
Small Batch Raspberry Jam
Ingredients:
3 cups fresh raspberries
1 cup sugar *divided
1/2 cup local honey
1 Tablespoon low sugar powdered pectin
2 teaspoons fresh lemon juice
1/8 teaspoon butter
Directions:
Add 1/2 cup of sugar to the berries in a bowl, cover and let macerate in your refrigerator overnight.
Add all fruit and its juices to a jam pot the next morning.
Warm on low, adding in honey and final 1/2 cup sugar until dissolved, mash the berries when soft.
Add in lemon and pectin and bring to a hard boil for 1 minute. You can add 1/8 tsp butter to prevent foaming.
Once gel stage is reached, spoon jam into clean jars, to 1/4” headspace and process in a boiling waterbath or steam canner 10 mins or according to your altitude.
Let jars cool in a draft free area for 24 hours, check seals, wash, label and store.
Makes 2 half pints
*this recipe can easily be tripled
Ingredients:
3 cups fresh raspberries
1 cup sugar *divided
1/2 cup local honey
1 Tablespoon low sugar powdered pectin
2 teaspoons fresh lemon juice
1/8 teaspoon butter
Directions:
Add 1/2 cup of sugar to the berries in a bowl, cover and let macerate in your refrigerator overnight.
Add all fruit and its juices to a jam pot the next morning.
Warm on low, adding in honey and final 1/2 cup sugar until dissolved, mash the berries when soft.
Add in lemon and pectin and bring to a hard boil for 1 minute. You can add 1/8 tsp butter to prevent foaming.
Once gel stage is reached, spoon jam into clean jars, to 1/4” headspace and process in a boiling waterbath or steam canner 10 mins or according to your altitude.
Let jars cool in a draft free area for 24 hours, check seals, wash, label and store.
Makes 2 half pints
*this recipe can easily be tripled
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