Try this with Chocolate-Raspberry Delight Pie (page 107).
Recipe information
Yield
Makes 4 cups jam
Ingredients
4
cups raspberries, pureed
4
cups sugar
Need to make a substitution?
Preparation
Step 1
In a heavy-bottom medium saucepan, combine the raspberries and sugar over medium-high heat and bring the mixture to a boil. Stir frequently as the mixture boils, for about 10 minutes, or until the mixture begins to thicken. You will know the raspberry jam is done when it thickens to the point where you can insert a spoon into the mixture and the jam sticks to the spoon when removed (with none of the actual spoon visible). Transfer the jam to a bowl, cover it tightly with plastic wrap, and let it thoroughly cool before using, for at least 5 hours.
Step 2
Raspberry Jam can be kept refrigerated in an airtight container for up to 2 weeks.
From Perfect Pies: The Best Sweet and Savory Recipes From America’s Pie Baking Champion © 2011 by Michele Stuart. Reprinted with permission by Ballantine Books, an imprint of Penguin Random House. Buy the full book from Penguin Random House, Amazon, or Bookshop.