Swedish Low-Sugar Raspberry Jam
Prep Time
25 minutes
Number of Servings
Makes approximately 10 1/2 ounces
Recipe Source
The Gentle Art of Preserving by Katie and Giancarlo Caldesi ($29.95, Kyle Books, 2014)
Ingredients
- 14 oz fresh or frozen raspberries
- Juice of 1⁄2 lemon
- 6 Tbsp granulated cane sugar
Directions
- Stovetop Method: Put berries and lemon juice into a heavy-bottomed saucepan. Cook over low heat for about 5 to 7 minutes or until fruit has softened, stirring frequently.
- Add sugar and stir over medium heat until sugar has dissolved. Increase heat to high and boil rapidly until setting point is reached, approximately 5 minutes. Stop cooking when you are happy with the consistency—either runny enough to pour over yogurt and oats or firm enough to spread on toast.
- Pour into a large, warm, sterilized container. Seal and set aside to cool. Store in the fridge for up to 2 weeks or do a waterbath in Mason jars or two-part lid jars using the hot-pack method for 10 minutes for a longer shelf-life.
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