Red Raspberry Jam with Lemongrass recipe

All Recipes Best Recipe Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Ingredients

4 pints fresh raspberries
2 lemongrass stalks, cut lengthwise
4 cups white sugar
1 (1.75 ounce) package fruit pectin (such as Sure-Jell® Pectin Light for less or no sugar)

Nutrition Info

64.6 calories
carbohydrate: 16.5 g
cholesterol: : -
fat: 0.1 g
fiber: 1.2 g
protein: 0.2 g
saturatedFat: : -
servingSize: -
sodium: : -
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Inspect 7 half-pint jars for cracks and rings for rust, discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

  2. Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot.

  3. Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass.

  4. Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings.

  5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

  6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Recipe Yield

7 half-pint jars

Recipe Note

If you like your raspberry jam seedless, you need more berries. You can also strain only half of the raspberries to remove some of the seeds.

Do you like the recipe? Share this tasty recipe!

Alternatives to this recipe

See more alternatives
All Recipes Ideas

All Recipes - Recipe Tags: Recipe Red Raspberry Jam with Lemongrass, simple recipe Red Raspberry Jam with Lemongrass, recipe Red Raspberry Jam with Lemongrass, recipe Red Raspberry Jam with Lemongrass, Red Raspberry Jam with Lemongrass recipe, recipes , recipes online , online recipes , recipe , cooking , cookbook , new recipes , best recipes , dessert recipes top recipes , cooking recipes , best lunch recipes , recipe book , meat recipes , healthy recipes , cooking , fast recipes cheap recipes jamie oliver recipes recipes jamie oliver recipe for lunch recipe for dinner recipe for breakfast recipe for valentine recipe for christmas recipe for easter recipe for new year recipe for students recipe for beginners recipe for weigh-loss recipe for snacks recipe for christmas eve recipe for birthday recipe on grill gordon ramsay gordon ramsay recipes gordon ramsay recipes gordon ramsays recipes simple recipes , best recipe red, , easy recipes , baking , tasty recipe best recipes