You know how sometimes you walk into the grocery store and see all the gorgeous produce and you walk out with so much it’s a challenge to eat it all before it goes bad? Sometimes Rick and I are out separately and we’ll each come home with some groceries. Once we each bought a 5 pound bag of potatoes (I made potato skins and froze them). More often it’s because I didn’t make a list or have a menu plan. Anyway, a few weeks ago I bought a quart of fresh raspberries thinking I’d use them to make smoothies and snack on them. I used them to make this salad, but the rest languished until I rescued them by making a quick raspberry jam.
The nice thing about this jam is that it requires no pectin so it’s perfect for making a small batch. The technique will work for other berries as well. I’ve used it to make a pineapple jam, too. Basically, you measure the fruit and use as much sugar as necessary (up to the same volume as the fruit) to make the jam. For two cups of fruit I use 3/4 cup sugar, but if I only had 1 1/2 cups of fruit I’d use a little less. This is meant to go directly in the refrigerator so you also won’t need any special equipment but a canning funnel is extremely useful for transferring the hot jam to a clean jar. I had enough berries to make a half pint (a cup) of jam, and it’s lasted for a couple weeks.
I added a jalapeno pepper and some lime juice and zest to the raspberry jam. I like to use it on chicken and fish as a glaze. To me, it’s not overwhelming but feel free to omit if you don’t think you’d like it.
It’s also great in a smoothie (again, take the jalapeno into account), on a sandwich or spread on crackers with a little cream cheese. When I use it as a glaze, I’ll brush it on near the end of cooking time so the jam doesn’t burn.
- 2 cups raspberries, picked through and given a quick rinse
- ¾ cup sugar
- juice and zest of one lime
- 1 jalapeno, seeded and diced small
- ¼ cup water
- Add all the ingredients to a small saucepan and heat over medium heat.
- As the fruit and sugar warms, use a potato masher to crush the fruit.
- Stir to blend it all together.
- Continue to heat until it is very thick and jam-like. Some bubbling is desirable, but avoid a heavy boil.
- Carefully transfer to a clean container and allow to cool somewhat before placing a lid on it and storing in the fridge.