Seven Minutes To Heavenly Raspberry Jam

1. 1

   Gently rinse raspberries and let drain in a colander

2. 2

   In a medium pot (this is one of the few times I like nonstick) over medium high heat, add the raspberries, lemon juice and sugar.

3. 3

   Stir gently, about every minute or so. Once the raspberries start to break down and the mixture becomes quite liquid, add the grated apple.

4. 4

   Crank the heat to high, stirring the mixture about every thirty seconds. You'll see the apple begin to completely dissolve. Continue for about four-five minutes.

5. 5

   Take the pan off the heat and let the mixture cool for about two minutes. You should see the raspberries now have the consistency of a loose jam. Gently spoon the mixture into a pint jar, and let cool for another ten minutes. Loosely put the top on the jar and place in the refrigerator.

6. 6

   Serve when cool. This keeps for a month (probably longer) in the fridge.

* Per serving · 4 servings · Values may vary.

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