Quick Raspberry Jam

Course: Preserves

Cuisine: French

Keyword: confiture, raspberry jam

Prep Time: 10

Cook Time: 5

Servings:

Calories: 60kcal

Cost: $10

Deliciously framboise

Common raspberry varieties good for jam are Heritage or Tulameen framboisier, since they're sweet and have good pectin content. Also, note that frozen berries are a good option because they're often picked at peak ripeness. Organic vs. non-organic might come into play if they're concerned about pesticides, but that's optional. I personally always grab more raspberries that I need and freeze them for later use. I like to make after the gym smoothies with, prep inserts for desserts, and jam etc.. This recipe is not suitable for other berries.

In a saucepan, heat up raspberries with the sugar. Meanwhile, combine de remaining sugar with the pectin. When the it is about to boil, stir in the sugar-pectin mixture. Bring raspberry mixture to boil and cook for 5 minutes on medium heat, then add the lemon juice – cook for another minute.

Transfer jam to the bowl, and let cool. This raspberry jam can be kept refrigerated for up to 2 weeks or frozen for months.
Easter crown tart made with sablé crust, almond cream, raspberry jam, vanilla ganache montée and red fruits.

Serving: 25g | Calories: 60kcal