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.
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:
RASPBERRY GINGER LIME JAM
2 lbs. raspberries, washed
½ to 1 cup sugar (depends on the sweetness of the berries and personal preference)
1 inch fresh ginger, peeled
1 Tbsp fresh lime juice
A day in advance, wash and slightly mash the berries and combine with ½ cup or a little more sugar.
Cover and refrigerate, allowing to macerate for up to 24-hours.
In a jam pot or a pot with a wide opening, slowly bring the fruit mixture to a boil over low heat, stirring a lot – almost constantly. Continue to cook until jam starts to thicken. Keep cooking until jam starts to thicken. Stir in the ginger and lime juice and taste for sweetness and flavor balance. Add additional sugar or lime juice as needed. Continue cooking, and you probably will have to crank the heat so that the jam, when checked with a thermometer reaches 220° F. It’s a little tricky because if you cook the jam too slowly the color starts changing and it’s no long quite as pretty. If you cook it too fast it will burn so be careful!.
Fill sterilized jars with the jam, leaving a half of an inch of space at the top. Process in a hot water bath for 10-minutes. Alternatively, if you don’t want to do this part, just put it in jars and give it all away and tell your donees to keep it in the refrigerator and to use it soon.
Categories: Jam/Jelly/Nut Butter