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Raspberry Refrigerator Jam




Source of Recipe


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Raspberry Refrigerator Jam

Cooking Light - May 2007 - Lisa Bell,
Not yet rated.
4 cups (serving size: 2 tablespoons)

The ratio of sugar to pectin is ideal so the jam thickens as it cools. It will keep in the refrigerator for up to three weeks. **Use this jam in the Raspberry Thumbprint Cookies.

Ingredients:
12 cups fresh raspberries (about 4 pints), divided
2-1/4 cups sugar, divided
3/4 cup warm water (100° to 110°)
1 (1.75-ounce) package pectin (such as Sure-Jell)

Preparation:
Place 9 cups raspberries in a blender; process until smooth. Strain mixture through a fine sieve, pressing lightly with the back of a spoon; discard seeds.

Combine raspberry puree and remaining 3 cups raspberries in a large bowl; partially mash raspberries with a spoon. Stir in 1 1/2 cups sugar.

Combine 3/4 cup warm water and pectin in a small saucepan, stirring to dissolve. Stir in remaining 3/4 cup sugar; bring to a boil over medium heat, stirring constantly.

Remove from heat; add pectin mixture to raspberry mixture in bowl, stirring until combined. Cool to room temperature. Mixture will thicken as it cools. Spoon into airtight containers; cover and chill 8 hours or overnight.

One 2 T. serving equals: Calories 74; Calories from fat 1 %); Fat 0.1 g; Protein 0.3 g; Carbohydrate 18.3 g; Fiber 1.4 g; Cholesterol 0.0 mg; Sodium 0.0 mg