Raspberry Jam With Ginger And Lime

It has been a slow, low canning season for me and my jamming, canning partner Sue Kaplan. But on Wednesday, I made some raspberry jam. I included lime and ginger. Great potential but my batch was majorly disappointing – only fair tasting – not fabulous. I think it was because the berries were only average tasting and also there were SO many seeds and maybe too much lime and definitely not enough sugar? Sue tasted it and thinks that too much lime is the problem (she’s sure) but I’m not so sure.

But maybe.

I think it needed more sugar and there were definitely too many seeds. I could have made seedless but that was just way too much work for a Wednesday night. I actually think that the flavor concept is solid and the color is delicious! I just had the add-on proportions wrong. The thing was, I couldn’t resist buying the berries because they were so pretty and they were on sale.

At least I didn’t make a ton of it – just enough for 3 jars worth. I didn’t even water bath it. Just put a couple jars in the refrigerator and gave one to Sue. This may be the only jam that I make this summer so I felt compelled to write about it even though it was not what I had hopped. I urge you to try it. It’s small batch and maybe you’ll have more success than I did. Let me know!

Here’s a photo and here’s the recipe:

Tags: , , , , ,

Categories: Jam/Jelly/Nut Butter

No comments yet. You should be kind and add one!

Leave a Comment

You must be logged in to post a comment.