Seedless Raspberry Jam
Equipment
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Mixing Bowl
- Strainer
- Vegetable Peeler
- Saucepan
Ingredients
- 1 Pound Fresh Raspberries Rinsed
- 1 Cup Brown Sugar
- 2 Pieces Lemon Peel
- 2 Cups Water
- 1 Tablespoon Cornstarch
Instructions
- Place a fine mesh strainer over a mixing bowl and set aside.
- Add the rinsed raspberries, lemon peels and water to a saucepan. Place on medium heat and boil for 15 minutes.
- After 15 minutes, use a wooden spoon to stir and mash the raspberries before carefully pouring the hot mixture into the strainer.
- Carefully pour the strained raspberry liquid back into the saucepan, discarding the seeds, on medium heat.
- Add the brown sugar and stir with a whisk or wooden spoon until dissolved.
- Simmer on medium heat for another 15 minutes .
- Remove ¼ cup of the raspberry liquid and add to a small bowl. Add the cornstarch and quickly stir with a fork to dissolve any lumps.
- Add the cornstarch mixture back to the simmering raspberry liquid and quickly stir to incorporate. Cook for an additional 3 minutes to thicken then remove the saucepan from the heat.
- Pour the hot raspberry jam in a heat safe container and allow to cool at room temperature before serving or storing.
