You may know I use a Joule Sous Vide for everything I possibly can. Last month I saw how to make raspberry jam with no fuss and nearly no mess. Right up my alley! By using the sous vide you avoid cooking the crap out of the berries and the fresh taste is preserved. (Pun intended.) Make this in small batches and store in the fridge. You won’t be disappointed.
My first attempt (following ChefSteps instructions exactly) resulted in a jam that was runny and separated when cool. Today, I increased the amount of pectin from 15g to 20g and the result was a thicker jam that did not separate. Once I open the jar I will decide if I should bump the pectin up another couple of grams.
Recipe, Ingredients and Method all in one.
Thoroughly mix 20g pectin, 125g granulated sugar, and 4g salt in a medium bowl. Add 354g fresh raspberries and mix well. Let the mixture sit for 10 minutes to extract the juices from the berries. Spoon the mixture into two 8oz mason jars and put the tops on, sealing finger tight. Place in the sous vide, set the temperature to 194F and cook for 30 minutes. It truly is that simple.
After the time is up remove the jars from the water bath and shake vigorously several times as they cool.