|Photo Credit: See Footnote|
During the raspberry season, I use the wild raspberries that grow in my back yard, but in winter, I use frozen raspberries, and this is the recipe that I use.
This jam is as pure as it gets.* I never use pectin – it's expensive and superfluous and jams made with it do not have the same rich fruit taste and texture.
- A stainless steel pot or saucepan
- A kitchen scale (This recipe shows the weights, both in ounces and in grams -- next time I make it I will measure the raspberries by volume and I will come back and fill in the square.)
- A candy thermometer (See other technique, below.)
- A potato or bean masher
- A fine strainer and a glass or stainless steel bowl over which it sits well (and safely, jam is hot!)
- A jam funnel (optional)
- A small jar
|Frozen raspberries||285 grams||10 ounces||?|
|White sugar||240 grams||8.5 ounces||1 cup
- Mash the raspberries if they're thawed; if not, combine them directly with the sugar
- Set aside, stirring from time to time, until all the sugar is dissolved
- Transfer to stainless steel pot
- Place over medium heat and continue to mash the raspberries until there are no whole ones left
- Insert the candy thermometer
- Boil, stirring from time to time at the beginning, then let the mixture simmer until the thermometer reaches 104 degrees C or 220 F (this is called the Jelly stage and if you don't have a thermometer [highly recommended if you're going to be making your own jams and jellies], follow my friend Goldie's technique: she would keep a small saucer in the freezer, take it out and pour a spoonful of jam on it, then run her finger through the jam. If it wrinkled, the jam was ready.)
- Remove from heat, stir well and pour carefully into the strainer, using a silicone spatula to get every bit. This must be done while the jam is still hot, so do be careful.
- Now comes the fun! Stir the jam around with a spoon; press on the seeds and keep scraping the bottom of the strainer until nothing will come through any more. (But don't throw those seeds away yet!**)
- Transfer quickly to a jar, using a jam funnel if you have one
- Cool, put the lid on and refrigerate
NOTE: I prefer to make a small quantity like this, rather than having to worry about sterilizing the jar etc. I buy the frozen raspberries in a big bag, and just take out what I need as I need it. But of course you can double the recipe.
* I found the following ingredients listed on a jar of premium "Pure Seedless Raspberry Jam" at the supermarket:
- Citric Acid
Image: zole4 / FreeDigitalPhotos.net