Red Raspberry Jam with Lemongrass
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"If you like your raspberry jam seedless, you need more berries. You can also strain only half of the raspberries to remove some of the seeds."
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Ingredients30 m servings 65
Original recipe yields 56 servings (7 half-pint jars)
- Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.
- Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.
- Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
- Cook's Note:
- If you are straining the raspberries to remove the seeds, you need 5 pints of ripe raspberries.
Per Serving: 65 calories; 0.1 16.5 0.2 0 < 1 Full nutrition