This small-batch soft-set jam recipe uses frozen raspberries and takes just 20-minutes of simmering. There's no pectin, no need to monitor the temperature to have homemade jam on hand to put to lots of good uses, including baked treats like bars and toaster pastries.
Combine the raspberries, sugar, water and salt in a medium saucepan. Bring to a simmer, stirring well, and reduce heat to medium low.
Maintain an active, gentle simmer until the mixture looks jammy and coats the back of a spoon, about 20 minutes. For a slightly thicker jam, continue to simmer, bearing in mind that this recipe will produce a soft-set jam.
To test the consistency, place a small glass dish in the freezer for 10 minutes, then drop a spoonful of the jam onto the cold plate. Let it set for moment and then check to see if it forms a glossy sheet that wrinkles when you push a finger into it. If it doesn't cook for 5 minutes more and test again.
Remove the jam from the heat and add the lemon juice. Transfer into a canning jar and allow to cool. Store covered in the refrigerator.
Copyright 2021 Lynne Curry