Raspberry Jam: In a
small bowl stir the pectin into the sugar.
Place the frozen unsweetened raspberries and the sugar mixture in a medium sized saucepan and
bring to a boil, stirring frequently, over medium heat. When it's at a full boil, adjust the heat to
keep the mixture at a full boil and, stirring frequently, cook for about five to
minutes. Do not let it burn.
(As the jam boils, you will notice large bubbles and some foaming. You can skim
off the foam if you like. As the jam continues to boil the foam will subside,
the bubbles will get smaller, and the jam will become darker in color with a
glossy sheen .) Remove from heat and, if you like, do the Freezer Test
to check its consistency. Place a little jam on a frozen spoon, wait a
minute for the jam to cool down, and check the consistency. If the jam isn't
firm enough, return the saucepan to the heat and cook a little longer.
Once made, stir in the
lemon juice and strain to remove seeds, if desired. Transfer to a heatproof jar or
bowl and let cool. Then cover and store in the refrigerator for up to two weeks.
Makes about 1 1/2 cups (360
ml) raspberry jam.
Scan for Demonstration Video
1 1/2 teaspoons (5
grams) powdered fruit pectin
1 cup (200 grams) granulated white sugar
1 - 12 ounce bag (340 grams) frozen unsweetened raspberries
tablespoon (10 grams) freshly squeezed lemon juice