Raspberry quick jam
A quick jam is very simply fruit cooked with sugar. It will be less thick than a traditional jam made with pectin, but you can control the thickness by the amount of water you cook out. The trick is to cook the fruit long enough to thicken it without letting it burn. My recipe may sound vague for a novice cook, but giving a fixed cooking time is likely to result in disaster since stovetops vary so drastically.
- 1 c raspberries washed
- 1/2 c sugar
- 1/2 T lemon juice
Place raspberries in a small saucepan with about 1/2 inch water in the bottom.
Cook uncovered over medium heat for about 10 minutes.
Add lemon juice and smash the raspberries with a fork.
Continue to cook, stirring frequently until the raspberry mixture is thick enough to evenly coat a spoon.
Fill while hot into a clean jar.
Store up to a month in the fridge.