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I use this Jam for pretty much everything under the sun. I like things to be a little on the tarter side though, so if you love super sweet things then add more sugar to taste. Keep in mind the flavors do mellow out more after a day or two in the fridge.

Raspberry Jam

Originally found on Joyofbaking

225 g (2 cups) frozen raspberries

50 g (1/4 cup) sugar

few drops of lemon juice

Place the sugar and frozen berries in a heavy bottomed pot and set burner on medium. Keep on a low boil for a few minutes, mixing occasionally. Bring it down to a simmer. Add the lemon juice and mix. Let it simmer for a while, stirring occasionally until it thickens and most of the liquid is evaporated (usually takes me about 15 minutes or more) Put in container and let cool on counter. Keep refrigerated.

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