ONE-PINT RASPBERRY JAM

HANDS-ON TIME 10 minutes
TOTAL TIME 1¼ hours
MAKES 1 cup

INGREDIENTS:

• 1 pint raspberries (about 340 g)
• 1 cup granulated sugar
• 1 tsp lemon juice
• 1½ tsp vanilla
• pinch of salt

DIRECTIONS:

1. Place 2 small plates in the freezer.
2. In a saucepan over medium-high heat, bring raspberries, sugar, lemon juice, vanilla and salt to a boil, stirring constantly and mashing raspberries with the back of a spoon, until sugar is dissolved.
3. Boil the mixture hard, skimming off foam and stirring often, until thickened to the consistency of soft jelly, for about 6 to 7 minutes.
4. Remove from heat.
5. Drop ½ tsp of the hot jam onto 1 of the chilled plates and let it cool. Return the plate to the freezer for 1 minute.
6. Tilt the plate; the mixture should be firm and wrinkle when the edge is pushed with a finger. If the mixture is too soft, return to boil, checking at 1-minute intervals until the proper consistency is achieved.
7. Let the jam cool completely before serving or storing. (Make-ahead: Refrigerate in an airtight container for up to 3 weeks.)

NUTRITIONAL INFORMATION, PER 1 TBSP:

• Calories: about 58 cal
• Protein: trace
• Total fat: trace (0 g saturated fat)
• Carbohydrates: 15 g
• Fiber: 1 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Potassium: 28 mg
• % RDI: 1% iron, 5% vitamin C, 1% folate