Ingredientes para Raspberry Jam With Chambord
- 4 cups Raspberries
- 3 cups Granulated Sugar
- 2 tablespoons Lemon Juice
- 1 pouch (1.75 oz) Liquid Fruit Pectin
- 1/4 cup Chambord Raspberry Liqueur
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Cómo preparar Raspberry Jam With Chambord
- Gently combine 4 cups fresh raspberries, 3 cups granulated sugar, and 2 tablespoons lemon juice in a large, heavy-bottomed stainless steel or enamel saucepan.
- Let the mixture stand for 10 minutes to allow the raspberries to release their juices.
- Place the saucepan over high heat and bring the mixture to a rolling boil, stirring constantly. Maintain a hard boil for exactly 2 minutes, stirring continuously to prevent sticking.
- Remove the saucepan from the heat.
- Stir in 1 pouch (1.75 oz) liquid pectin and 1/4 cup Chambord raspberry liqueur. Stir until well combined.
- Carefully ladle the hot jam into sterilized half-pint jars, leaving 1/4 inch headspace. Remove air bubbles by gently tapping the jars. Wipe the jar rims clean.
- Process the filled jars in a boiling water bath for 5 minutes. Adjust processing time based on your altitude (consult a canning guide for specific recommendations).
- Remove jars from the canner and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check for proper sealing by pressing the center of each lid. If the lid doesn’t flex, the jar is sealed.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
544g
Fat
0g
Carbs
47g
