By Hailey
Princess Cake Raspberry Jam
4 steps
Prep:10min
This recipe makes a small batch of raspberry jam, perfect for layering in a Princess Cake, using in a Bakewell Tart, or spreading on your morning toast. It’s easily scaled up if you want to make a larger amount for keeping in the refrigerator or freezer.
Updated at: Wed, 30 Aug 2023 23:35:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
48
High
Nutrition per serving
Calories318.4 kcal (16%)
Total Fat0.8 g (1%)
Carbs80.5 g (31%)
Sugars71.2 g (79%)
Protein1.4 g (3%)
Sodium234.4 mg (12%)
Fiber7.8 g (28%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
In a medium pot, combine all of the ingredients. Toss to coat the fruit in the sugar. Set the mixture aside to rest at room temperature for 30 minutes, stirring from time to time. By the end of this process (called maceration), the fruit should have released some juices.
Step 2
Set the pot over medium-high heat, bring to a boil, and then turn the heat to a simmer. Cook, stirring frequently to prevent scorching, until the mixture reaches at least 216°F when measured with a digital thermometer.
Step 3
Transfer the jam to a jar or heat-safe container and allow it to cool to room temperature. Cover and transfer the jam to the refrigerator to firm up completely.
Step 4
Store the raspberry jam in the refrigerator for up to 10 days; freeze for up to 3 months.
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