I really like this jam recipe for a couple of different reasons. Number one, you don't have to spend money on pectin. Two, this jam has reduced sugar; you use a lot less sugar than when you make the recipe from the box of pectin. And finally, it tastes more like raspberry preserves because its not so sugary. It's really good on ice cream!
Pectin free, reduced sugar Raspberry Jam
8 c. Raspberries (crushed slightly, but not much)
4 c. sugar
Combine raspberries and sugar and then boil for 5 minutes, stirring constantly.
Add 2 more cups sugar and boil another 2 minutes. Simmer for up to 15-20 minutes if you want a thicker jam.
Cover and let it sit overnight or for about 8 hours. Ladle into bottles and freeze.
No comments:
Post a Comment