Store-bought raspberry jam can be a disappointment, tasting more like gummy candy than raspberries. We wanted a jam bursting with fresh fruit flavor, and we started by finding the perfect balance of fruit and sugar. For intense fruit flavor, we added a grated Granny Smith apple.
Traditionally, apple adds body to fruit jams, but in this recipe we found that it also created great bright flavor. Lemon juice boosted the brightness while also adding acidity to help the pectin set. We found that we needed to boil the jam for only 10 to 15 minutes to achieve the perfect consistency.
Slightly unripe or “just ripe” fruit will form a jam more easily than very ripe fruit, as it contains more pectin and is more acidic. For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe.
Raspberry Jam
Servings: 64 (Makes four 1-cup jars). Start to finish: 20 minutes
Chef’s Note: Do not try to make a double batch of this jam in a large pot; it will not work. Rather, make 2 single batches in separate pots.