Description
Fresh or frozen berries come together into a tart, flavor filled jam that’s dying to be slathered on toast ASAP.
Ingredients
Scale
- 1 pound raspberries, fresh or frozen (454 g)
- 1/3 cup honey (112 g)
- 1 Tablespoon Amaretto liqueur (substitute 1 tsp vanilla paste if you want to make it non-alcoholic)
Instructions
- Pour the berries into a 1 quart pot along with the honey.
- Cook the berries over medium heat until they come up to a boil, about 5 minutes.
- Mash the berries with a potato masher periodically over the next 5-10 minutes until the raspberry flesh is broken down as much as possible.
- Set a fine-mesh strainer over a bowl it will fit into snugly.
- Use a big spoon to press the berries through the strainer. Scrape back and forth, forcing the raspberry flesh against the strainer to get all of the raspberry flesh and juice separated from the seeds. This will take a while, so change hands as needed to give your arms a break. Occasionally scrape off the raspberry puree into the bowl from the underside of the strainer to help clear it. Towards the end, change to a flexible bowl scraper to further spread and scrape the seeds through the strainer.
- At the end of straining, you should have about 2 tablespoons of dry seed paste left in the strainer. Discard or compost this.
- Clean your pot, then place the strained puree back into it and set it over low heat.
- Cover the pot, leaving the lid partially off. This will help the m from not splattering all over your kitchen.
- Set a small plate in the freezer while the jam is cooking.
- Continue to cook the jam for another 20-30 minutes, stirring frequently and scraping the bottom of the pan. Keep the heat low so that it doesn’t scorch.
- To test the doneness of the jam, place a small spoonful on the cold plate you put in the freezer. Tilt the plate in your hands. The jam should sit on the plate without running.
- Pour the hot jam into a clean jar with a sterilized lid.
- If you want to can the jam properly, following the processing advice in a standard canning book such as any of the Ball Canning Books.
- Jam will keep in the fridge without a water bath for up to 2 weeks, or in the freezer for up to 6 months. If you follow a water bath canning process, the jam will keep up to 1 year in the pantry.
Notes
Blackberries or Triple Berry Blend: This jam recipe also works well for blackberries or frozen Triple Berry Blend. In both cases, they’ll still have seeds, so follow the directions for getting rid of the seeds for the best results.
- Prep Time: 17 minutes
- Additional Time: 0 hours
- Cook Time: 30 minutes
- Category: Baking building blocks
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 52
- Sugar: 10
- Sodium: 1
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 2
- Protein: 0
- Cholesterol: 0