Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Raspberry Jam (No Pectin Version)
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- #48959
Raspberry jam is a delicious and versatile spread that can be enjoyed on a variety of items, from toast to scones. What many people don't know is that this jam can be made without pectin.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
4 cups fresh raspberries, washed and dried
2 cups sugar
directions
Combine 3 cups of the raspberries and the sugar in a bowl and let sit for 15 minutes, stirring every 5 minutes.
Place the mixture into a saucepan over medium-high heat. Cook, stirring occasionally, until the mixture comes to a boil. Skim off the foam. Reduce the heat to a simmer and let cook until slightly thickened, about 5-7 minutes. Skim off the foam as needed.
Stir in the remaining raspberries and let simmer for 2 minutes or until the berries begin to break apart. Remove the pan from the heat and let the jam cool completely. Pour the mixture into jars or containers and refrigerate overnight or until chilled.
Store the jam in the refrigerator.
nutrition data
28 calories, 0 grams fat, 7 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
July 17, 2009
Raspberries coming in thick this year...cut them down 2 yrs ago and treated with wood ash. Can only eat so many...this jam is an easy way to convert fresh berries to preserve them. Next, raspberry wine?