Raspberry Jam

Flavor: Other; Technique: Cooking; Time: One hour; Difficulty: Moderate.

Steps to Make Raspberry Jam

Prepare glass jars in advance, sterilize by boiling in hot water for ten minutes and air dry, or heat in the oven at 100 degrees for 15 minutes. Use a food processor to crush half of the raspberries in batches, and reserve the other half as whole berries. (I used them for macaron filling and crushed them all for easier squeezing). If you prefer to use all whole berries, you must crush some during the cooking process. Personally, I believe that using only whole berries does not make it jam, it becomes more like a blueberry syrup (strawberry syrup…). *I recommend crushing some berries in the first step as it helps in extracting pectin in the next steps.

Add white sugar and lemon juice.

After stirring well, cover with plastic wrap and let it sit for at least 2 hours to allow pectin to naturally extract.

After a few hours, transfer to a non-stick pan, bring to a boil over medium heat, then reduce to low heat and simmer slowly, skimming off any foam that forms. Stir and scrape the bottom of the pan constantly during cooking to prevent sticking.

Skim off the foam, the juice should be clear and bright, continue to simmer over low heat.

Cook until the mixture thickens, when you push the jam with a spatula, it won’t immediately come back together at the bottom of the pan. Lift the spatula, and a layer of jam will stick to it without dripping down like water.

Once ready, bottle the jam while hot, seal the lids tightly, and let them cool naturally by turning them upside down.