Recipe of the week
For a raspberry jam “bursting with bright, fresh fruit flavor,” don’t depend on your supermarket, said Cook’s Illustrated. Our recipe doesn’t cut out the sugar, but the addition of lemon juice and a Granny Smith apple add body and needed acidity. To simplify, we’ve provided instructions for jam that needs to be refrigerated once finished.
Classic raspberry jam
2 lbs raspberries
1 Granny Smith apple, peeled and shredded
3 cups sugar
1 tbsp lemon juice
• Place 2 small plates in freezer. Wash and dry four 1-cup jars. Set canning rack in large pot, place jars in rack, and add water, covering jars by 1 inch. Bring to simmer over medium heat, then turn off heat. Cover to keep hot.
• In a Dutch oven over medium-high heat, bring jam ingredients to boil, stirring often. After sugar dissolves, continue to boil, stirring, until mixture thickens and registers 217 to 220 degrees. Remove pot from heat. To test consistency, place 1 tsp jam on a chilled plate and freeze 2 minutes. Drag finger through jam; it should leave a distinct trail. If jam is runny, return to heat and simmer 1 to 3 minutes before retesting. Skim any foam from the surface of jam using a spoon.
• Using a jar lifter, remove jars from pot; set upside down on a towel to dry for 1 minute. Using a funnel, portion jam into the warm jars, leaving ¼ inch headspace. Slide a wooden skewer along inside edge of jar and drag upward to remove bubbles. Cool jam to room temperature, cover, and refrigerate. Jam sets in 12 to 24 hours. Refrigerate up to 2 months. Makes 4 cups. ■