Monday, August 22, 2005

Uncharted Territory

We've created a first... Raspberry-Lime Jam. Ivan came up with the idea for the fruit combo. I googled and googled online for a recipe last week. Nuttin'. Normally you can find pretty much any dang recipe you can imagine online. Hasn't anyone tried this combo before? Apparently not. So, with our abundance of raspberries, I set out to make this new flavor. I decided on using just under four cups of raspberries along with the zest and juice of four limes. The smell of it cooking was lovely and very "fresh".

Last night we took it to a friend's house for its "maiden voyage" at their "scone night". (If you're not from Utah, you probably are picturing different scones than what we have here. In Utah, scones are basically just deep fried regular bread dough. Not sweet like doughnuts.) Anyway, the raspberry-lime was a huge hit. Yay! Peach butter was too, but that was one from last year. (It's sooooo last year. ;-) )


Anonymous said...

Hi, Cat! Someone won a ribbon at VT STate Fair with a Raspberry-Lime jam recipe I thought I'd share. Wonderful!

(Note that with low-sugar recipes you need to store in fridge once jar is open...)

Beth Maurer's Award-Winning Raspberry-Lime Jam

6 cups crushed raspberries (from 5 to 6 pints whole berries; a potato masher works well. If you use a food processor, be careful to leave some pieces of berry intact for texture.)

juice of 2 limes

zest of 1 lime, finely grated

pinch coarse kosher salt

1 package Sure-Jell for lower sugar recipes

4 cups sugar, divided

Sieve half the crushed raspberries to remove seeds. In a large saucepan, combine all the crushed fruit with lime juice, lime zest and salt. In a small bowl, whisk together Sure-Jell and one-quarter cup of the sugar. Stir into fruit. Bring mixture to a boil over high heat, stirring constantly. Stir in remaining 3 and three-quarters cups sugar. Return to a boil and boil exactly one minute, stirring constantly. Remove from heat and skim off any foam. Ladle jam into 8-ounce glass jars that have been sterilized in boiling water. Leave one-eighth of an inch space at top. Wipe jar rims and threads. Cover with two-piece sterilized lid sets, screwing cap on tightly. Place jars on canning rack and lower into a large pot of boiling water, submerged by 1-2 inches. Cover pot and return to a boil. Process 10 minutes. Remove jars and place on a towel to cool completely. Makes about 7-8 cups of jam.

Slap-Happy said...

Currently hunting down a good Utah Scone recipe, and it's good to supplement it with a decent jam (raspberry-lime? Hadn't crossed my mind until now. Thanks!).

First time visit, and it looks to've been a while since updating.

Not that I'm one to talk.