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Raspberry Sauce or Refrigerator Jam

Source of Recipe


Ellen Kozak



List of Ingredients



• 1 pint fresh raspberries
  
• 6 Tbsp sugar
  






Instructions



1. Rinse raspberries under running water in a colander or berry sieve. Pick out any leaves, twigs, moldy berries, or other foreign matter. Place berries in small saucepan over medium heat. Add sugar, 1 tablespoon at a time, while stirring; the berries will melt under your spoon. When mixture reaches a simmer, continue to stir for 10 to 15 minutes, until it reaches a thin syrup consistency. You can use this to spoon over ice cream.
   
   
2. For jam, continue heating and stirring over medium heat, at a simmer, until the mixture thickens. Drop a bit onto a china or ironstone (hard white stoneware) plate or saucer; if it gels instead of running like water when it hits the cool plate, it's done. The longer you cook it, the tougher it will be, so stop after about 20 to 25 minutes; it will thicken more as it cools.
   
   
3. Pour mixture into a small jar or custard dish that has been washed in the dishwasher. Cover with plastic wrap or, if you have clean jar lid, cover the jar with waxed paper and put the cover onto it. Store in refrigerator.
   
   Makes about 1½ cups.