Lunch: Raspberry Jam

Before the advent of refrigeration, home cooks made big batches of jam so their fruit would last longer. That meant "processing," the time-consuming method of heating food in jars to kill the microorganisms that cause spoilage. Thankfully, times have chan

This recipe includes superfoods such as:

Lemon

Health benefits of Raspberry Jam

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

3 c. raspberries
1 tbsp. fresh lemon juice
5 tsp. powdered fruit pectin
1/2 tsp. margarine or butter
1 1/4 c. sugar

Instructions

In 12-inch skillet, combine raspberries, lemon juice, pectin, and margarine. Heat to boiling on high, blending and mashing with potato masher or back of spoon; boil 1 minute. Stir in sugar; return to boiling. Boil jam 2 minutes longer, until syrupy, stirring occasionally. Remove from heat. Cool at room temperature 15 minutes.
Pour jam into two clean 1/2-pint jars with tight-fitting lids. Cover and refrigerate until jam is set and cold, about 8 hours. (Jam will thicken as it chills.) Keep jam refrigerated and use within 3 weeks.

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