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Small Batch No-Canning Raspberry Lemon Jam
Small Batch No-Canning Raspberry Lemon Jam

Before you jump to Small Batch No-Canning Raspberry Lemon Jam recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.

The benefits of healthy eating are now being given more publicity than ever before and there are a number of reasons for this. The overall economy is impacted by the number of people who are suffering from health conditions such as high blood pressure, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on convenience foods that can affect your health in a detrimental way. A lot of people typically think that healthy diets demand much work and will significantly alter the way they live and eat. Contrary to that information, people can change their eating habits for the better by making some small changes.

In order to see results, it is definitely not a necessity to drastically alter your eating habits. If you wish to commit to a wholesale change, that is fine but the main thing at first is to try to see to it that you are making more healthy eating choices. In time, you will likely find that you will eat more and more healthy food as your taste buds become accustomed to the change. Like many other habits, change takes place over a period of time and when a new way of eating becomes part of who you are, you will not feel the need to return to your old diet.

Therefore, it should be fairly obvious that it’s not hard to add healthy eating to your life.

We hope you got benefit from reading it, now let’s go back to small batch no-canning raspberry lemon jam recipe. To make small batch no-canning raspberry lemon jam you need 6 ingredients and 5 steps. Here is how you do that.

The ingredients needed to make Small Batch No-Canning Raspberry Lemon Jam:
  1. Take 12 ounces fresh raspberries rinsed and thoroughly drained
  2. Provide 3/4-1 cup sugar, depending on how sweet and thick you like your jam
  3. Get 1 Tablespoon fresh squeezed lemon juice
  4. Take 1 Tablespoon water
  5. Take 1-2 teaspoons lemon zest
  6. Prepare 1 tiny pinch of salt (as with most sweet recipes, this little bit of salt deepens and rounds out the flavors and does not impart a noticeably salty flavor)
Steps to make Small Batch No-Canning Raspberry Lemon Jam:
  1. Put all the ingredients into a pot (starting with 2/3 cups of sugar), stir to distribute the ingredients, and put the pot, uncovered on medium low heat until all the sugar melts and the mixture just starts to bubble. (Usually takes just under 10 minutes for me.)
  2. Turn the heat down to low and simmer, uncovered, for 35 to 45 minutes, stirring occasionally. If you can scrape fruit solids off the cooking surface of the pot, your heat's too high. It's better to err on the side of lower heat and longer cook time than to cook the fruit to the point that it begins to stick to the bottom of the pot. Just a little of that mild burn can alter the whole batch in a way you might not like so much.
  3. About halfway through the simmer, take a potato masher or a fork and mash the berries to release some more of their natural pectin and to get the jam to the consistency you like. If you like more whole fruit, less mashing, but give it a few good mashes just to aid the natural thickening.
  4. Check the sweetness 10 minutes before the jam is done to adjust and add more sugar if needed. - - Because I like my jam texture something like a thick compote (it's more versatile that way - I can eat it over ice cream, or with yogurt), I don't add pectin or gelatin, and I stop the cooking when the jam has the texture of a thick stew. When it cools, it'll thicken even more, but it won't have that solid gel texture of a storebought jam.
  5. Then just put your jam in a clean and well-dried tight lidded container (doesn't have to be glass), cool completely uncovered, then cover and refrigerate. It'll keep fine for at least a good 6 to 8 weeks.

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