We've all seen the Bonne Maman (pronounced "bun mahmah") jams and preserves at the fancy supermarkets, right? It's so good. It's the stuff of dreams. When a loaf of hot bread comes out of the oven, the first thing I do is reach for the raspberry jam. Bread and jam are one of the quintessential combinations in life.
We had 3 containers of raspberries in the fridge and I wanted to use them up so they wouldn't go bad. I had only tried to make jam once in my life before and I had a bad experience. I made it so thick it wasn't even spreadable! That's hardly appetizing.
I looked for a simple recipe. I found one that has 3 ingredients. Simple enough! Best part? NO PECTIN! That stuff is expensive!
Copycat Bonne Maman Raspberry JamYields: 2 pint jars or 4 half-pint jars
4 cups raspberries
4 cups sugar
1 tbsp lemon juice
1. Sterilize your jars, lids, and rims in simmering water.
2. Put your raspberries in a 2 quart pot on medium high heat. Stir constantly. Let the juices come out and add sugar and lemon juice. Let it boil rapidly for 5 minutes. Remove from heat.
3. Ladle it into your jars, leaving 1/4 inch at the top of empty space. Put the lids on and return to hot water bath on high heat with at least 2 inches of water on top of the tops of the jars. Boil for 15 minutes and remove from the water.
4. Let the jars sit out on the counter for 24 hours. If the tops on the jars popped in, they should be sealed correctly. They're good to sit out on the counter for up to 1 year!