Raspberry Jam With Chambord |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard. Ingredients:
3 1/4 cups raspberries, crushed (about 5 cups) |
4 cups granulated sugar |
3 tablespoons lemon juice |
1 (6 ounce) envelope liquid fruit pectin |
1/3 cup chambord raspberry liquor or 1/3 cup framboise liqueur or 1/3 cup raspberry liqueur |
Directions:
1. Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
2. Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.
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