My neighbor was kind enough to invite me to come pick as many raspberries as I wanted from his backyard patch. After popping a few (ahem) into my mouth, I had just enough to make a very small batch of jam. Free red raspberries feel so precious that I wanted to do something interesting with them. Plus I already have a nice, simple red raspberry jam in my pantry. It’s pretty hard to find a really interesting, ready-made recipe for red raspberry jam for some reason so I adapted a recipe from Cooking Light via My Recipes.
My first adaptation:
- 5 cups fresh raspberries
- 2 cups sugar
- 1/2 cup amaretto – I used Disaronno, obviously.
- juice and zest of one lime
- pinch salt
- 1 T powdered pectin
Combine all ingredients in a large saucepan; bring to a boil for one minute. Pour into sterilized jars, finger tighten rings over lids and process in water bath for 10 minutes.