When life hands you one too many pints of fresh raspberries, make small-batch jam. It's so easy, so quick and so good for keeping fresh, delicate raspberries from ending up in the compost.
- Portion size 1 serving
- Credits : Canadian Living Magazine: July 2013
Ingredients
Method
In saucepan over medium-high heat, bring raspberries, sugar, lemon juice, vanilla and salt to boil, stirring constantly and mashing berries with back of spoon until sugar is dissolved. Boil hard, skimming off foam and stirring frequently, until thickened to consistency of soft jelly, about 4 minutes.Pour into airtight container. Let cool completely. (Make-ahead: Cover and refrigerate for up to 3 weeks.)
Nutritional facts Per 1 tbsp: about
- Fibre 1 g
- Sodium 1 mg
- Sugars 13 g
- Protein trace
- Calories 58.0
- Total fat trace
- Potassium 28 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 15 g
%RDI
- Iron 1.0
- Folate 1.0
- Vitamin C 5.0
