Raspberry Violet Jam
I should mention that if you don't have violet syrup, this is a wonderful straight up raspberry jam, too, so you can proceed with the recipes sans the syrup.
- 320 grams red raspberries
- 320 grams granulated natural cane sugar
- Peelings from 1 granny smith apple
- 2-inch piece of lemon rind (with the white pith intact)
- 1 tablespoon Violet Syrup
- At least 2 hours before setting out to make the jam, place a small dish in the freezer.
- Add the raspberries, sugar, apple peels, lemon, and violet syrup to a deep pot. Give everything a good stir to combine.
- Bring the mixture to a rolling boil, over high heat. Use a spoon to skim the foam from the top. Don’t skip this step, or you’ll end up with a cloudy jam. After a few minutes, the foam will mostly subside.
- Reduce the heat to a vigorous simmer (with bubbles constantly popping to the surface). Let the jam continue to cook until thickened enough to generously coat the back of a wooden spoon, about 8 minutes. At this point, you can start testing your jam for doneness. Remove the dish from the freezer, and drizzle a small amount on the plate. Tilt the plate sideways, and if it holds in place without being too runny, then it’s ready. The consistency will still be thin. Don’t worry it will thicken, and set up further as it cools.
- Remove, and discard, the apple peels and lemon from the pot.
- Spoon the hot jam into 1 pint jar, or 2 half-pint jars. Process in a hot water bath for 10 minutes, if storing long term, or skip processing, and store in the fridge for up to 1 month.