Ingredients:
4 cups fresh raspberries
2 1/4 cups sugar
2 TBSP lemon juice
2 tsp vanilla extract
(small batch this recipe makes about 2 cups jam)
Instructions:
1. In a large pot, combine the raspberries, sugar and lemon juice. Gently stir to combine. Let the mixture sit at room temperature for 30 minutes, stirring occasionally. This will draw out the juices from the raspberries and help dissolve the sugar.
2. Cook on high heat and bring to a boil. Once boiling, reduce heat to medium and cook stirring occasionally. Skim the foam that forms on top of the berries with a large stainless still spoon.
3. Cook the jam to 220 degrees. This is the temperature at which the jam will set properly.
4. Stir in vanilla until well combined.
5. Let the jam cool for about 10 minutes, then transfer the jam to clean jars. Let it cool to room temperature and then refrigerate for up to 2-3 weeks.
From Georgia, from Bakes by Brown Sugar website
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