Make a delicious Raspberry Jam with Lemon at home that is easy and much healthier, with no added pectin and less sugar.
I enjoy the creativity nature brings to the kitchen. One such story-telling is the abundance of homemade jams that can turn a dull approaching winter season into blissful comfort of color and flavor. Lavish jam onto freshly baked scones, or enjoy with a buttery croissant. Whether you are a solo cook or a novice in the kitchen, I want to invite you to seize those farmer’s market jewels. No access to fresh fruit? Frozen types work just as well. Keep some in the freezer to make this simple recipe on the whim.
Jam is a condiment of chunks of fruit cooked with sugar until the pectin loosens and the mixture is thickened. This is sometimes preserved with acid. Popular fruits are berries, grapes, and stone fruit.
While it all sounds very dreamy, do I recall a good share of my own burning disasters, not to mention the sticky chaos. Though, with time have I learned what really goes into making this confection, and the answer is nothing more than natural.
Raspberry Jam with Lemon is a great place to start your jamming journey. Easy to make, it calls for whole ingredients, and uses much less sugar than classic types. This recipe relies on a natural setting, which, once understood, will give you confidence in experimenting with different fruits and amounts of sugar.
Raspberries have a perfect, sweet, sharp balance…
What you will need to make great raspberry jam with lemon//
Raspberries is a pastry chef’s go-to fruit with a perfect, sharp, sweet balance that works well with many desserts. Spread this between layers of sponge or glitz up a tart.
- Fresh lemon, juice and peel
- Light brown sugar
- Raspberries, fresh or frozen
Jam, jellies and marmalade need three parts to set. This is fruit, sugar, and pectin. Processed pectin (apple or citrus) is commonly available, but I prefer the natural route.
Pectin is a healthy polysaccharide starch found in the peels of fruits. Some fruits contain more natural pectin than others. Two ways to make jam organically is first, use high-pectin fruits like apples or oranges, or combine softer fruits with lemon juice to react with the fructose present.
Raspberries contain a medium amount of both pectin and acids, so I included the gelling benefits of citrus while greatly reducing the classic sugar content.
Pectin activates between 102 – 105°C (215 – 221°F), better known as jam’s setting point.
Spread this between layers or glitz up a tart…
How to make raspberry jam with lemon//
Time needed: 1 hour.
Raspberry Jam with Lemon contains three parts, namely the berries, lemon, and sugar. Think robust berries entangled with pieces of confit lemon. It may sound complex, but soon you will reward yourself with jars of healthier tastiness spread on your morning slice of rye.
- Prepare the lemon
First, skin the lemon with some of the white flesh intact. This is where most of the pectin is. Do this either by hand or with a paring knife. A peeler will rind it too thin. Slice the peels into thin strips.
Squeeze the lemon juice and reserve.
- Remove bitterness
Blanching, or boiling, the peels removes the bitterness. Pour some water in a saucepan together with the strips. Bring to the boil and simmer for two – 3 minutes. Strain and repeat once more.
- Time to get going
Place the lemon, peels and juice, raspberries and sugar in a saucepan. The best is to use a heavy-based pot that is non-reactive, such as copper-lined or stainless-steel. I like to add a drizzle of water to start the cooking, especially when using fresh fruit. The water will evaporate as the jam thickens.
Bring the ingredients to a full rolling boil over high heat while stirring, thus dissolving the sugar. Reduce heat to a simmer and continue stirring. Fruit scum, or sediments, may rise to the surface. Skim this with a spoon and discard.
Continue stirring until you notice the fast-cooking subsiding into a glossy simmer, about 20 minutes or so. Once the jam coats a spoon, remove from the heat to test the setting. Either use a sugar thermometer or do a “wrinkle” check.
Reward yourself with jars of healthier tastiness…
How to test jam setting//
Acids, pectin and sugar aids in the viscosity of this confection. They all work together to help jam set. Pectin is released at jam’s setting point, thus creating a gelling effect.
Jam can be tested in one of two ways. Either use a sugar thermometer or do the “wrinkle” check.
When using a thermometer, look for a reading between 102 – 105°C (215 – 221°F). Alternatively, spoon a little jam onto a plate and place in the freezer. After a few minutes, take the plate out of the freezer and softly push the jam. If the jam creases slightly, it is set. If still runny, cook a few more minutes.
Tips on raspberry jam with lemon//
Raspberries are a pleasant fruit to experiment with. Both fresh or frozen types work with this recipe. For a jam that contains less seeds and more syrup, mash some of your picked raspberries through a chinois. Weigh the juice and the rest of the fruit to total up to the shown amount.
Granulated sugar works best in this recipe. I used raw light brown sugar, but white sugar is also good.
Store this small-batch recipe successfully in the fridge or freezer. This jam can stay chilled for up to a week, or frozen for up to a year. Alternatively, can a large lot of jam in sterilized glass jars.
A last note…
Whether or not you are familiar in the kitchen, this simple recipe can be made on the whim. Enjoy as a healthier drizzle over breakfast porridge or as a snack on toast.
RASPBERRY JAM WITH LEMON
***Cup/ spoon measures in notes below.
- 300 g raspberries, fresh or frozen
- 100 g light brown sugar, 30g lemon peel, 30g lemon juice, ½g salt, 5g vanilla extract
Prepare the lemon
- Peel the lemon with some of the white flesh intact. Slice the peels into thin strips and blanche (see "How to make…" heading).Squeeze the lemon juice and reserve.
Cook raspberry jam
- Place the lemon, peels and juice, raspberries, sugar and flavor in a saucepan. Add a drizzle of water.
- Bring to the boil, then reduce heat to a simmer while stirring. Skim and discard the scum.
- Continue stirring until you notice the fast-cooking subsiding into a glossy simmer, about 20 minutes or so. Once the jam coats a spoon, remove from the heat to test the setting of 102°C (215°F) or do a “wrinkle” check.