Jam for Raspberry Swirl Cheesecake
Perfect for swirling in a cheesecake or cookie dough. Not as thick as preserves, so easier to swirl.
Servings: 16 servings
Calories: 24kcal
Ingredients
- 12 ounces (12 ounces) Raspberries Fresh
- ¼ cup (50 g) Sugar
- ¼ teaspoon (0.25 teaspoon) Lemon zest
- 1 teaspoon (1 teaspoon) Lemon juice
- 1 teaspoon (1 teaspoon) Cornstarch
Instructions
- Wash and clean the raspberries and let them drain. Zest and juice a lemon then set these aside.
- In a 2-quart saucepan, add the raspberries, sugar, and lemon zest. Heat over medium-high heat until it comes to a boil. Turn the heat back to medium (you want a low boil) and start to break up the raspberries by smashing them against the sides of the pan. I use a wooden spoon since it has a broad flat part on the back of the spoon.
- Continue stirring and breaking up the raspberries for about 10 minutes. Next, mix the cornstarch and lemon juice in a small cup to get the lumps out. Next, stir it into the raspberries so the jam thickens on a low boil. Continue for about 5-7 minutes, then take it off the heat. Leave it in the pan for about 10 minutes.
- Finally, pour the jam into a glass canning jar with a seal on the lid. I let it cool down for about 30 minutes before I seal it with the top and put it into the refrigerator. I like to let it sit overnight in the fridge before using it.
Notes
If you are going to use this for thumbprint jam cookies, I would at least double the cornstarch and lemon juice for added thickness. This is a thinner consistency, so you can spread it throughout a cheesecake.
Nutrition
Calories: 24kcal | Carbohydrates: 6g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g | Vitamin A: 7IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 0.1mg