CHARLOTTE, N.C. (QC Life) - Nothing says summertime like picking berries, and not much is simpler than the raspberry jam at Mommom’s Bakery.
Mommom’s jam consists of two parts raspberry to one part sugar by weight, some water and a squeeze of lemon.
It’s a jam that has less sugar than what you would typically purchase at the grocery store, and highlights the flavor of the raspberries.
Linda Goodliffe, the owner of Mommom’s Bakery, came by the QC Kitchen to make some of the delicious jam.
Aside from jams, Mommom’s Bakery makes muffins, cupcakes, pie towers and more.
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The bakery doesn’t have a storefront location right now, but does deliver and can do events, and sells products at several locations around the Charlotte area.
You can find the recipe for the jam below.
Ingredients:
- Raspberries, fresh or frozen
- Granulated Sugar
- Squeeze of Lemon
- Water
- *Raspberries are naturally high in pectin, so you do NOT need to add pectin, but you can if you want to
Directions:
- Put 2 parts raspberries to 1 part granulated sugar in a heavy bottom pot. To do this by weight is the best way (e.g. 1 pound raspberries, 1/2 pound sugar), but you can do this using cups as well (e.g. 2 cups raspberries, 1 cup sugar), just know that the sugar content will be higher using cup measurements.
- Squeeze some lemon in, about a teaspoon or two, depending on how big your batch is.
- Pour enough water in to just cover the bottom of the pot. You just want to keep the raspberries from getting burned when you turn the heat on.
- Put the pot on the stove and bring the contents to a rolling boil using a medium/high heat. Then, turn the heat down to about a medium heat.
- Mix frequently with a wooden spoon and cook uncovered (keep that rolling boil going) until the jam sticks to the spoon and your finger leaves a streak. I stir the foam into the jam as it cooks because that is where most to the pectin is (pectin is what makes jam jam, rather than just sauce).
- Transfer to a glass or metal container, cover, and keep refrigerated for up to 1 month. You can also keep it frozen for up to 6 months. If a “skin” forms on top as it’s cooling, just mix that in.
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