Raspberry Jam
Ingredients
30 oz Raspberries (fresh)
½ cup Sugar
Preparation
Turn up the Heat
Heat a small pot over medium-low heat and add the washed berries.
Let the raspberries cook until they have softened; stir occasionally.
Blend
After about five minutes or once the raspberries have a mushy texture, use the immersion blender to purée the berries.
Turn the heat off and transfer purée into a strainer that is sitting overtop a bowl.
Deseed and Succeed
Deseed the purée with the help of a silicone spatula and strainer.
Measure the final raspberry juice (this will determine how much sugar you need to add).
Return the raspberry juice to the pot over medium-low heat.
For every cup of raspberry juice, add ½ cup of sugar, and stir.
Bring up to a boil and continuously stir, allowing the sugar to dissolve.
Spoon Test
Dip a spoon into the reduced mixture.
If the juice runs entirely off the spoon's back, it needs more time over the heat.
If the juice partially drips off the spoon's back, it needs a minute or two longer.
If it runs slowly off the spoon's back in a sheet, it is perfect!
Yum!
Cool the jam down and spread over a buttered baguette, enjoy it as a French Toast topping, as a topping for baked brie or elevate your next PB&J.
