All content copyright Katrina Hall 2008 through 2017

Tuesday, July 15, 2008

twenty minute raspberry jam


Twenty minute jam? Absolutely. And by cooking it so briefly, the jam tastes as fresh and fruity in January as straight out of the preserving pot in July.
If you're canning the jam, you will need two very clean jam jars with clean, new lids. Otherwise, any heat-proof glass container will do.
(if you're planning to store these for winter, boil the jars and lids before filling with jam)
You will need:
2 cups black raspberries or red raspberries
2 cups sugar
1 T. fresh lemon juice
a heavy saucepan
Turn oven to 350.
Place the raspberries, lemon juice, and sugar into the heatproof saucepot and place in the oven for 10 minutes.
With a heavy oven mitt, remove saucepot to burner.
Boil raspberries and sugar for about 7 minutes, stirring constantly.
Ladle into jars and seal. This makes about 2+ jars.
That was easy!

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