There’s something so homey and comforting about freshly made raspberry jam. It’s really not difficult to make, and (unlike with store brands) you are in control of the ingredients.
Yield: 1 cup
Serving size: 1 tbsp.
- 4 cups fresh raspberries, washed and picked through
- 1 1/2 cups water
- 1 tbsp. + 2 tsp. pectin
- 3 tbsp. + 1 tsp. natural, non-GMO granular erythritol
- 1 tiny pinch of salt
- Place all the ingredients into a 4 qt. sauce pan.
- Bring to a full boil for 2-3 minutes, stirring constantly.
- Lower the heat to achieve a fast simmer. Continue to cook, stirring frequently, for another 15-20 minutes. While the jam is cooking, use a spoon to remove any pink foam that gathers on the surface of the jam.
- The jam is done cooking when it’s similar in thickness to cream of wheat, your spoon leaves a vanishing trail in the jam when you drag it through, and it is no longer producing pink foam.
- When the jam is done, remove it from the heat.
- To remove the seeds, force the jam through the holes of a fine mesh sieve that is resting over a bowl, by stirring and spreading the seeds across the surface of the sieve. Be patient. This can take 5-6 minutes. It is helpful to periodically scrape the underside of the sieve with a clean spoon, to help remove any build up of jam and add it to the bowl.
- When you can no longer scrape jam from the underside of the sieve, you are done.
- Gently mix the jam, then place it into the refrigerator, uncovered, to cool.
- When the jam is completely cool, place it into a covered jar or container, and store it in the refrigerator.
- Enjoy this lovely jam on waffles, pancakes, biscuits, and bagels. It also makes a nice filling for cookies and cakes.