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Fresh Raspberry Jam

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Fresh Raspberry Jam

Author: Chef

Time:

N/A

Difficulty:

N/A

Serving Size:

Yield: 6 pounds

Ingredients:

3 pounds Raspberries, IQF defrosted
22 ounces Apples, cored but not peeled (1 lb. 6 oz.)
2 pounds Granulated sugar
2 ounces Lemon juice
1 1/2 ounces Pectin
1 tablespoon Citric acid
1/2 fluid ounce Water

Instructions:

1. Drain the raspberries, reserving the juice. Set aside the raspberries. Combine the raspberry juice with the apple pieces and purée the mixture until fine. Purée the raspberries and strain the seeds, if desired, and then add the strained raspberry purée to the apple purée.

2. Place the fruit mixture in a non reactive pan with 1 pound 14 ounces (840 grams) of the sugar and lemon juice.

3. Heat to 120°F (50°C). Mix the pectin with the remaining sugar and add to the warm fruit mixture.

4. Bring the mixture to a boil and cook for 3 minutes, stirring constantly.

5. Remove from heat. Combine the citric acid and water and add to the jam. Cool then refrigerate. This jam keeps for 2 to 3 weeks under refrigeration.

Notes: While made with frozen berries, this is a fresh jam because it contains about 30% less sugar than a normal jam and it must be refrigerated to maintain freshness. Use it in any formula calling for raspberry jam.

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