Alice's Raspberry Jam
This recipe is brought to us by chef and restaurateur Alice Waters, who uses it to garnish her signature crepes.
- Yield: Makes 2 1/4 cups
Source: Martha Stewart Living, September 2002
- 4 cups raspberries
- 2 cups granulated sugar
- 1 teaspoon freshly squeezed lemon juice
In a medium heavy-bottomed saucepan, combine raspberries and sugar. Let stand until the berries start rendering their juice, about 15 minutes.
Place a small plate in the freezer to use later to test the consistency of the jam. Prepare two 1-pint canning jars and self-sealing lids in boiling water, following manufacturer's instructions.
Bring the saucepan of berries to a boil over high heat, stirring occasionally. The mixture will bubble up, rising high up the sides of the saucepan. Skim off any light-colored foam as it collects on the edges. Soon the jam will boil down again, forming smaller, thicker bubbles. At this point, start testing the consistency by putting small spoonfuls of the jam on the cold plate. This will cool off the jam sample quickly so you can tell what the finished texture will be like. When the jam has cooked to the thickness you want, stir in lemon juice. Turn off the heat, and carefully ladle the jam into the prepared canning jars, allowing at least 1/4 inch of headroom. Clean the lip of the jars with a clean, damp towel, and seal with the lids, following manufacturer's instructions. The jam will keep for about 1 year.