How to make: Homemade Raspberry Jam
Since we are coming off the holidays, I want to share with you all something that I have had the pleasure of making, and that’s raspberry jam from scratch.
A while ago, I took my first attempt at baking a cheesecake. I was nervous that it would turn out like trash but lemme tell you, trash, it was not! It turned out so good and I was surprised yet so proud of myself. Even my family, who tends to stay away from raspberries unless it’s for a juice or smoothie, loved my cheesecake and the raspberry sauce I made for it.
The cake had fantastic flavor and the center of the cake did not fall during the baking or the cooling process which was a huge fear I had going into it. The sides rose and curled up a bit but overall the cake turned out to be a huge hit among my family. Not only did I top the cheesecake off with a raspberry sauce I made from scratch, but I also added white chocolate.
Afterwards, I was left with so much raspberry sauce that I put the rest in a container and stuck it in the refrigerator. The next day when I took it out and gave it a quick stir, I noticed that the texture had completely changed; it thickened even more and took on the texture of a fruit jam! (I didn’t know this could happen since I’ve never made sauce or jam before lol).
Intrigued, I went ahead and tried it on a biscuit. Yall…when I say it was absolutely delicious, it was absolutely finger licking good! I went to go buy bagels right away so that I could enjoy the rest of my new homemade jam. So, since I was so excited about it, I thought I would share what I did to make this jam. It’s super easy.
What you’ll need:
• 1 cup of cold water
• 1 cup of sugar (maybe a little more or less, depending on how sweet you want it)
• ¼ teaspoon of lemon extract
• 2 tablespoons of corn starch
• 12 oz. of raspberries
• Pour ¾ cups of the water and the cup of sugar into a pot and bring it to a low boil, stirring frequently.
• Put in the 12oz. of raspberries. Smash and stir them in the pot with the back of a wooden spoon. Do this until the sauce is as chunky or as smooth as you want it to be. Bring this to a low boil.
• (Optional) Add more sugar. How much, is completely up to you.
• Add the ¼ teaspoon of lemon extract and stir.
• Mix the 2 tablespoons of corn starch with the remaining ¼ cup of water until dissolved. Pour this into the pot and stir.
• Let simmer for a few minutes then remove from the heat.
• Place in an empty container (a mason jar would be perfect!) and refrigerate overnight.
• The jam should be thicker than when you initially removed it from the heat.
Boom! Now you have raspberry jam!
I hope you try this out. It’s super easy to make and taste so, so good . You can also add 1 teaspoon of pure vanilla extract to the mix but I chose not to.
Thanks for stopping by!