Red Raspberry Jam with Lemongrass

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.

Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Servings:
56
Yield:
7 half-pint jars

Ingredients

  • 4 pints fresh raspberries

  • 2 lemongrass stalks, cut lengthwise

  • 4 cups white sugar

  • 1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

Nutrition Facts (per serving)

65 Calories
0g Fat
17g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 56
Calories 65
% Daily Value *
Total Fat 0g 0%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Total Sugars 15g
Protein 0g
Vitamin C 4mg 22%
Calcium 5mg 0%
Iron 0mg 1%
Potassium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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