Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, small batch no-canning raspberry lemon jam. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Small Batch No-Canning Raspberry Lemon Jam is one of the most well liked of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They are fine and they look wonderful. Small Batch No-Canning Raspberry Lemon Jam is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook small batch no-canning raspberry lemon jam using 6 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Small Batch No-Canning Raspberry Lemon Jam:
- Take 12 ounces fresh raspberries rinsed and thoroughly drained
- Take 3/4-1 cup sugar, depending on how sweet and thick you like your jam
- Make ready 1 Tablespoon fresh squeezed lemon juice
- Make ready 1 Tablespoon water
- Get 1-2 teaspoons lemon zest
- Take 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’s going to wrap it up for this exceptional food small batch no-canning raspberry lemon jam recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
