You know how sometimes you walk into the grocery store and see all the gorgeous produce and you walk out with so much it’s a challenge to eat it all before it goes bad? Sometimes Rick and I are out separately and we’ll each come home with some groceries. Once we each bought a 5 pound bag of potatoes (I made potato skins and froze them). More often it’s because I didn’t make a list or have a menu plan. Anyway, a few weeks ago I bought a quart of fresh raspberries thinking I’d use them to make smoothies and snack on them. I used them to make this salad, but the rest languished until I rescued them by making a quick raspberry jam.
The nice thing about this jam is that it requires no pectin so it’s perfect for making a small batch. The technique will work for other berries as well. Basically, you measure the fruit and use as much sugar as necessary (up to the same volume as the fruit) to make the jam. For two cups of fruit I use 3/4 cup sugar, but if I only had 1 1/2 cups of fruit I’d use a little less. This is meant to go directly in the refrigerator so you also won’t need any special equipment but a canning funnel is extremely useful for transferring the hot jam to a clean jar. I had enough berries to make a half pint (a cup) of jam, and it’s lasted for a couple weeks.
I added a jalapeno pepper and some lime juice and zest to the raspberry jam. I like to use it on chicken and fish as a glaze. To me, it’s not overwhelming but feel free to omit if you don’t think you’d like it.
It’s also great in a smoothie (again, take the jalapeno into account), on a sandwich or spread on crackers with a little cream cheese. When I use it as a glaze, I’ll brush it on near the end of cooking time so the jam doesn’t burn.
Ingredients
- 2 cups raspberries picked through and given a quick rinse
- 3/4 cup sugar
- juice and zest of one lime
- 1 jalapeno seeded and diced small
- 1/4 cup water
Instructions
- Add all the ingredients to a small saucepan and heat over medium heat.
- As the fruit and sugar warms, use a potato masher to crush the fruit.
- Stir to blend it all together.
- Continue to heat until it is very thick and jam-like. Some bubbling is desirable, but avoid a heavy boil.
- Carefully transfer to a clean container and allow to cool somewhat before placing a lid on it and storing in the fridge.
Payal Bansal
I love the tangy flavour of raspberries and that rich colour, which can give any dish a beautiful look
Sam
Yum, this looks amazing! I am going to make some when our bushes bloom
LydiaF
That’s awesome you have bushes. 🙂
Rosey
Raspberry Jam is my favorite. This one sounds tasty too!
Stacey @ miscfinds4u.com
Jalapeño? I never would have thought to put that in. Sounds like it would have a nice zing!
LydiaF
The inspiration came from a raspberry jalapeno sauce I had once (and the available pepper on my counter :))
Robin (Masshole Mommy)
Yum! I love raspberry jam and I love your easy recipe for it even more! It sounds absolutely delicious!
Bonnie
Can frozen berries be used?
LydiaF
I haven’t tried it myself, but I’ve read of others who have done it (great for when the fruit is ready, but you don’t have time to do more than throw it in the freezer). I think I’d let it thaw and reduce the amount of added water if there’s a lot of liquid. If you try it, please let me know how it turns out 🙂
Louisa
I love raspberry things! There’s not enough raspberry-flavoured things for my liking. 🙂
LydiaF
I confess to being a sucker for Mountain Berry Kool-Aid many years ago 🙂 I imagine it was flavored with ground up beetles or beaver gland extract or some such, smh.