Perfect on toast, a biscuit or an English muffin, raspberry jam is a summertime staple. Capture the intense flavor of raspberries or substitute blackberries or a combination of both to make this jewel-toned jam.
- 8 Packages (3 pounds or 10 cups) Driscoll's Raspberries
- 1 Tbsp. grated lemon zest
- 2 Teaspoons fresh lemon juice
- 3 Cups sugar, divided
- 5 Teaspoons calcium water
- 5 Teaspoons Pomona's Universal Pectin powder
Though it may seem as if we're giving Pomona's special attention in the recipes, it's not intentional. The product is the only no-sugar pectin we know of, so it's the one we end up using in the recipes!
Each box includes a little packet of calcium powder that must be made into calcium water before it can be added to the recipe, followed by the pectin.
To make the calcium water, combine ½ teaspoon of calcium powder and ½ cup of water. Add the appropriate amount of calcium water that the recipe calls for, then add the recommended amount of pectin powder and cook as directed. Store the extra calcium water in the refrigerator between uses.
Place raspberries, lemon zest and juice, and 1 1/2 cups of the sugar in a medium saucepan. Stir and mash until mixed well. Bring to a boil over medium heat. Reduce heat to low and simmer 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
After simmering, you will have approximately 2 quarts (8 cups) of raspberry mixture. Strain half (1 quart or 4 cups) of the berry mixture, which should yield about 3 cups. Discard seeds and pulp. Pour strained berries back into the saucepan with unstrained berries and add calcium water. Bring mixture to a boil.
In a separate bowl, combine pectin powder and remaining 1 1/2 cups sugar. Add to raspberry mixture. Stir to completely dissolve. Return to a boil, stirring often until the jam thickens. Skim off any foam. Test for done-ness using a chilled plate.
Pour a bit of the fruit spread onto a plate and stick it in the freezer for a few minutes. When you take the plate out, check to see if any juice has separated from the pulp. (Alternatively, you can chill a plate in the freezer and then add a spoonful of preserves to see if it separates.) If separation occurs, the mixture needs to be cooked more. If it holds its shape, it's ready to be ladled into jars.
Ladle into hot jars, Ieaving 1/4-inch headspace. Check for air bubbles, wipe the rims, and seal. Set jars in a pot of boiling water, ensuring that there is enough water to cover the lids by 1-inch. Let jars boil for 10 minutes. Processing at higher altitudes require additional time.
The foregoing is excerpted from Tart and Sweet by Kelly Geary and Jessie Knadler. All rights reserved. Copyright © 2010 by Kelly Geary and Jessie Knadler.