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Clean raspberry preserves with honey
Falling in love is like when you taste naked raspberry preserves so clean, so good that it brings the taste of summer to your mouth and tears to your eyes.
Servings 1 litre
Ingredients
- 5 cups smashed raspberries
- 2 cups clover or wildflower honey
- 2 lemons juice and zest of
Instructions
- Wash berries well.
- Sterilize four 250ml jars in a hot water canning pot.
- In a large enameled dutch oven or stainless steel pan, combine berries, honey, lemon juice and zest. Bring to a boil and let cook for 20-30 minutes, until sauce has reduced and berries have broken down.
- Ladle jam into sterilized jars. Cover with lid, and gently screw down the metal rim with two fingers, just until resistance is met (do not close jars tightly - the air should be able to escape between the lid and the rim for the jar to seal properly). Process in a hot water bath for 10 minutes. Leave closed jars on the counter for 24 hours, until the lid has popped in and sealed properly (you should see a dip in the middle of the lid where the vacuum has sealed it).
- Sealed jam will keep sealed outside the fridge for a year. Once opened, keep jam in the fridge.