Raspberry Jam

Directions:

1. In a small dish, mix the pectin with 1 Tbsp (13g) of the sugar. 

2. Set to the side. 

3. Add the raspberries and the remaining sugar to a saucepan over low heat. 

4. Bring to a boil. 

5. Add the pectin/sugar mixture. 

6. Whisk thoroughly. 

7. Let it simmer for 2-3 minutes. 

8. Add the lemon juice. 

9. Put the jam in a container with plastic over it and pressed down all the way to be in contact with the surface of the jam. 

10. Set in the fridge and cool completely, ideally overnight. 

Notes:

- The reason we press the plastic all the way down to the surface of the jam is due to the water that will escape from the jam as it steams off. If you do not press the plastic down all the way, a drier crust will form on the top of the jam. 

- It is important to use a whisk (or a fork) and not a spoon or spatual. This will help to avoid clumps of pectin. 

- This recipe can be stored in an airtight container and stored in the fridge for about 3-4 weeks or in the freezer for up to year.