Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a special dish, small batch no-canning raspberry lemon jam. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Wash the jars in warm soapy water, rinse and set aside. Put the jars into the oven (I lay. Small Batch No-Canning Raspberry Lemon Jam step by step.
Small Batch No-Canning Raspberry Lemon Jam is one of the most well liked of current trending meals on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Small Batch No-Canning Raspberry Lemon Jam is something which I have loved my entire life.
To begin with this recipe, we must 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 that.
The ingredients needed to make Small Batch No-Canning Raspberry Lemon Jam:
- Get 12 ounces fresh raspberries rinsed and thoroughly drained
- Make ready 3/4-1 cup sugar, depending on how sweet and thick you like your jam
- Make ready 1 Tablespoon fresh squeezed lemon juice
- Prepare 1 Tablespoon water
- Prepare 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)
Two // Add berries, sugar and lemon juice to a large sauce pan. I'm a big fan of small batch jams. I love being able to take a few cups of very ripe fruit or berries, and turn it in to a delicious batch jam to enjoy on toast or over ice cream. This simple, two-ingredient raspberry jam recipe has an intense flavor that requires no added pectin and produces a small batch of three cups or three half-pints.
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.
When you have a bumper crop of homegrown raspberries, try making this jam with them. If you don't have a garden full of berries, fresh from the market or frozen raspberries will do. We are fortunate to be a short distance from any number of produce stands, farmers markets and u-pick farms that makes Northern California a treasure. Jam doesn't need to be a tedious process, in fact it can be surprisingly really simple. Once you make a good batch of jam, you can let your imagination run wild and start mixing flavors.
So that is going to wrap it up for this exceptional food small batch no-canning raspberry lemon jam recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
