Framboise Raspberry Jam
Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
raspberries
fresh |
|
| 3 | cups |
sugar
|
|
| ¼ | cup |
framboise (raspberry brandy)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
raspberries
fresh |
|
| 7.1E+2 | ml |
sugar
|
|
| 59 | ml |
framboise (raspberry brandy)
|
* |
Directions
Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jamlike consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks).
Servings: makes 4 to ½ pint jars Notes: The combination of the delicacy of fresh raspberries and the mellow framboise makes a remarkable jam. Use both as a spread and as a dessert garnish.
