Raspberry, green apple + lime jam
By gemmachew on January 08, 2013
I always forget about how much I like jam, until I have scones at High Tea. Scones, cream and jam are the best. I love fresh, warm scones, so airy and fluffy. Mmmmm. This Christmas, I decided to make jam for Christmas gifts for my family (:
- 500g raspberries (I used frozen, but you can use fresh if you like!)
- 3 green apples, peeled, cored and diced
- 1 1/2 cups white sugar
- 1/4 cup water
- 2 limes, juiced and zested
- 1 1/2 cups
- 1/4 cup Moscato
In a large pot, put the apples, lime juice, and water and bring to the boil. Let it bubble for about 10 minutes or until the apple is soft (prod it with a wooden spoon). At this point, the liquid will slide easily off the spoon.
Meanwhile, sterilise your jam jars. I firstly washed mine with dishwashing liquid and hot water, then rinsed it in hot water. Then for the remaining time of the jam cooking, put it in a cool oven at about 130 degrees. I've also heard about people just filling the jars with boiling water and letting it sit while the jam is cooking, or else boiling the jars. But the oven method was easiest for me, because I was also baking melting moments to go with the jam, so the oven was already on. For the rubber seals, put them into a small saucepan and pour boiling water over them. Heat them over low heat and leave to simmer gently while the jam is cooking.
Add the raspberries and lime zest and continue boiling for about 15 minutes. You can tell when the jam is ready when it starts becoming thick, and drops heavily off the spoon.
Stir in the Moscato (I used pink Moscato, just because I had some, but any sparkling will do. I've even used port before and it was just as delicious).
Take your jam jars out of the oven, and spoon in the hot jam. Be careful because it's hot! Seal them immediately. Label the jars when the jam has cooled.
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