6 cups fresh raspberries
5 cups sugar
4 T. freshly squeezed lemon juice
1. Mash berries with a potato masher. put into pan and boil for 1 minute.
2. Add sugar and lemon juice and stir.
3. Stir and cook on medium heat until it forms a jell. (about 5 min.)or use candy thermometer when it reaches to 230 F degrees soft ball stage
4. Ladle into sterilized jars and process for 5- 6 min.
Tips:
• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
• "The intensity of this jam is due to the fact that it has no added fruit pectin," says Topp. Adding pectin helps the jam jell, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.
Read More http://www.epicurious.com/recipes/food/views/Old-Fashioned-Raspberry-Jam-230700#ixzz0uO08Oj1I
No comments:
Post a Comment