Using a candy thermometer ensures that the jam reaches the correct temperature for proper setting, resulting in a delicious and perfectly textured raspberry jam.
Here’s an updated version of the recipe with instructions for using a candy thermometer:
Ingredients:
- 1 pint of fresh raspberries
- 1/4 cup of honey (adjust to taste)
- 1 tablespoon of lemon juice
Instructions:
- Prepare Ingredients: Rinse the raspberries and remove any stems or leaves.
- Combine Ingredients: In a saucepan, combine the fresh raspberries, honey, and lemon juice.
- Cook Over Medium Heat: Place the saucepan over medium heat and stir the mixture until the honey is melted and everything is well combined.
- Use a Candy Thermometer: Attach a candy thermometer to the side of the saucepan, making sure it doesn’t touch the bottom.
- Simmer: Continue cooking the mixture over medium heat, stirring occasionally, until it reaches 220°F (104°C) on the candy thermometer. This is the setting point for jam.
- Test for Setting: To check if the jam has reached the right consistency, you can perform a wrinkle test. Place a small amount of the hot jam on a chilled plate and let it cool for a minute. Then push the jam with your finger; if it wrinkles and feels gel-like, it’s ready. If not, continue cooking and retest every few minutes.
- Transfer to Jars: Once the jam reaches the desired setting point, remove it from heat and let it cool for a few minutes. Then transfer it to sterilized jars or containers.
- Store: Seal the jars tightly and allow the jam to cool completely before refrigerating. It will continue to thicken as it cools.
- Enjoy: Your homemade raspberry jam is now ready to enjoy on toast, scones, or whatever else you like!