Raspberry Jam w/ Disaronno

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.

Raspberry Jam

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.

I ran the jam through a food mill to get rid of some of the seeds (there were a lot) and ended up with 3 full half pints. The jam was tasty but the lime overpowered the Disaronno… and it didn’t set.

Still not set.

Being a determined little canner, I opened the jars back up, reheated it with 2 more tablespoons of pectin and stirred in another 1/2 cup of Disaronna after removing it from the heat, just before pouring it back into the jars in order to try to correct the limeyness. Still no set! So, I guess I have Raspberry Sauce w/Disaronno. My guess? It will be delicious (and interesting) poured over a scoop of high quality chocolate ice cream.

Raspberry Sauce

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