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Author Notes: As a midwesterner, I am all about canning. There's something magical about taking the garden's delicious summer bounty and turning it into something that can be enjoyed throughout the year (homemade tomato sauce, I'm looking at you). Sometimes your raspberry bush doesn't produce enough berries to do a whole canned batch. Sometimes you eat them all. On occasion, the farmers market offers you a perfect pint that is so delicious you want (need) to find a way to prolong the magic. And thus, the seven minute jam. Fast. Easy. Yum. —zest in the midwest
Makes: 1 pint
granny smith apple, peeled and grated
tablespoons lemon juice
cup turbinado sugar
sterlized pint jar with lid
- Gently rinse raspberries and let drain in a colander
- In a medium pot (this is one of the few times I like nonstick) over medium high heat, add the raspberries, lemon juice and sugar.
- Stir gently, about every minute or so. Once the raspberries start to break down and the mixture becomes quite liquid, add the grated apple.
- Crank the heat to high, stirring the mixture about every thirty seconds. You'll see the apple begin to completely dissolve. Continue for about four-five minutes.
- Take the pan off the heat and let the mixture cool for about two minutes. You should see the raspberries now have the consistency of a loose jam. Gently spoon the mixture into a pint jar, and let cool for another ten minutes. Loosely put the top on the jar and place in the refrigerator.
- Serve when cool. This keeps for a month (probably longer) in the fridge.
- This recipe was entered in the contest for Your Best Raspberries