Friday, June 22, 2018
ONE-PINT RASPBERRY JAM
BY: RHEANNA KISH AND THE TEST KITCHEN
When life hands you one too many pints of fresh raspberries, make small-batch jam. It's so easy, so quick and so good for keeping fresh, delicate raspberries from ending up in the compost.
Portion size 1 serving
Credits: Canadian Living Magazine: July 2013
1 pint (2 cups) fresh raspberry (about 12 oz/340 g)
1 cup granulated sugar
1 tablespoon lemon juice
1 1/2 teaspoon vanilla
1 pinch salt
In a saucepan over medium-high heat, bring raspberries, sugar, lemon juice, vanilla, and salt to boil, stirring constantly and mashing berries with the back of a spoon until sugar is dissolved. Boil hard, skimming off foam and stirring frequently, until thickened to the consistency of soft jelly, about 4 minutes.
Pour into airtight container. Let cool completely.
(Make-ahead: Cover and refrigerate for up to 3 weeks.)
Per 1 tbsp: about
Fibre1 gSodium1 mgSugars13 gProteintraceCalories58.0Total fattracePotassium28 mgCholesterol0 mgSaturated fat0 gTotal carbohydrate15 g