Monday, August 5, 2013

Short & Sweet





This is just a really quick post today with the promise of a new summer recipe to come in the next couple of days!

I'm sure this recipe will look very much like all the other berry jam recipes out there with one difference:  I use the pectin found in an apple to thicken my berry jams. I've been doing this for quite awhile and I've never had a batch of jam (of any size) not turn out. We prefer thicker, chunkier jams (a lot like marmalade), but if you like them a little thinner or smoother that can easily be remedied by mashing the fruit more and/or passing the fruit through a sieve and cooking the jam (with the apple) for a shorter amount of time. Remember that although the jam may seem syrupy at the end of the cooking time, it will thicken as it cools. Also, if you prefer a sweeter jam, add 1/4 cup more sugar (1 cup total) to the fruit.


Raspberry Jam


Makes:  1 cup of jam

1 cup fresh or frozen raspberries or other berries (if using fresh be sure to rinse and let them dry)

3/4 cup sugar

2 tsp. lemon juice

1/8 tsp. lemon zest, optional

1/2 apple, cored and peeled (slightly under-ripe is best because it has a higher pectin concentration)


Place the berries in a heavy saucepan and mash to the consistency you prefer. We like jam with chunks of fruit, so I go lightly when mashing. Add the sugar, lemon juice, and zest. Stir well to combine all the ingredients. Place the saucepan over medium-high heat and bring to a boil. 




Add the apple. As you can see in the photo, I cut my apple into quarters. You can leave your apple half in one piece, if you prefer.




Continue to let the jam boil over medium-high heat for approximately 20 - 25 minutes, stirring and skimming the foam that will develop occasionally. Be sure to skim as much foam as possible - you'll have a much nicer product, in the end. The jam, when ready, will be syrupy in consistency. Remove the apple and discard.

Pour the jam into a container (one with a lid) and allow to cool, uncovered, until room temperature. Cover and refrigerate until ready to use. This jam will keep for approximately 2 weeks in the refrigerator. You may also preserve this jam by packing and sealing in canning jars, following the manufacturer's instructions.




This recipe can easily be increased to yield larger amounts by increasing each ingredient accordingly. For instance, to make 6 cups of jam you will need 6 cups of berries, 4 - 1/2 cups sugar, 1/4 cup lemon juice, 3/4 tsp. lemon zest, and 3 apples (cored and peeled).

Enjoy!


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2 comments:

  1. Love this. I may try your apple idea when blackberry season gets here!

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    1. Thank you, Sugar Cookies to Peterbilts! I hope you enjoy the recipe. Please feel free to share photos of your blackberry jam on my Facebook page. I can't wait to find out how your jam turns out and what you think of using an apple! Thank you for visiting me!!

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