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Raspberry Lime Jam

Source of Recipe

Adapted from a recipe from The Cooking Studio at Shaw's


Recipe Introduction

This jam tastes great on muffins, bagels, toast, or pancakes. Serve spooned over frozen vanilla yogurt for a simple yet elegant dessert. In our cooking class we served it with Fresh Ginger Muffins.

Recipe Link: shawsinn.com

List of Ingredients

3 cups raspberries, mashed
5 1/4 cup sugar
1 box Sure Jell Fruit Pectin
3/4 cup water
Zest and juice of 1 lime or zest of 2 limes and no juice




Recipe

Mix the berries and sugar in large glass mixing bowl. Microwave on high about 3-4 minutes--just enough to warm the raspberries and dissolve the sugar. Let sit at room temperature while preparing the pectin.

Mix the pectin and 3/4 cup water in a saucepan and bring to a boil, stirring constantly. Continue boiling and stirring 1 minute. Add the hot mixture into the raspberries in the bowl and stir 3-4 minutes by hand off the heat. Add the lime zest and juice or just the zest.

While still warm, ladle into glass jars with lids. When the jam has cooled, store the jars in the refrigerator until ready to use.