What’s better than a glass of cold, bubbly, deep-red Lambrusco and some raspberries on a hot summer day? This jam mimics the tart and bubbly flavors.
Many sugarfree dieters prefer green stevia since it’s less processed than other stevia. You can find green stevia in a well-stocked bulk section of many health food stores. Using the common white stevia is fine, however, and you can find it in many health food stores and gourmet bodegas. Lambrusco is one of my favorite wines to drink in the summer, and I love drinking a glass with salads, hors d’oeuvres, and antipasti. If you’re serving antipasti, use this jam on thin flatbread with hard sharp cheeses, such as Pecorino, accompanied by salty olives and wild boar salami. Stevia has a strong flavor, unlike other alternative sweeteners like agave. If you don’t enjoy the taste of stevia, you may substitute a milder sweetener, such as honey or agave.
Makes About Four 8-ounce Jars or 2 Pint Jars
- 2 pounds fresh raspberries (about 4 cups)
- 2 tablespoons lemon juice
- 1 cup Lambrusco wine
- 1½ tablespoons stevia powder
- ½ cup water
- 6 teaspoons calcium water
- 5 teaspoons pectin
For the raspberries: Measure the berries, lemon juice, and Lambrusco into a 6- to 8-quart nonreactive pot and add the proper amount of calcium water into the pan; stir well.
For the jars and lids: Wash and rinse the jars; put them into a big stockpot; cover the jars with water and bring to a boil; turn off the heat. Let stand in hot water until ready to fill. Bring the lids and rings to a boil; turn off the heat; let stand in hot water until ready to screw them onto the jars. Place a few metal spoons in the freezer for testing the consistency and gel of your jam later. You can also place them in a cup of ice water, if you prefer. Bring the fruit to a boil over medium-high heat. If it starts to foam, skim the foam off the top and discard the foam. Return to a boil again. Bring the water to a boil. Put half the boiled water in a blender or food processor and carefully add the proper amount of pectin powder. Add the remaining boiled water. Vent the lid and blend 1 to 2 minutes, until all the powder is dissolved. Be careful: the pectin tends to clump on blades and in the container. Try to dissolve all of it. Pour the pectin-water mixture into the boiling jam slowly and carefully, stirring as you add. Stir vigorously for 1 to 2 minutes to dissolve the pectin. Add the stevia and return to a boil. Remove from the heat. Skim off any and all foam that has formed on the top. Pectin gels completely when thoroughly cool, so don’t worry if your jam looks loose when still hot. To test, place a teaspoon of the hot jam onto one of the prepped frozen spoons; let it cool to room temperature (about 30 seconds) on the spoon. If it thickens up to the consistency desired, then the jam is ready. If not, mix in a little more pectin (½ teaspoon into ¼ cup sugar) and bring it to a boil again for 1 minute.
Pairs well with sweet and creamy Bonne Bouche and Bucheron; great served with almonds on maple crackers alongside Pâte de Campagne; delicious on top of ice cream or yogurt.
Laena McCarthy is the founder and owner of Anarchy in a Jar, an artisanal jam and preserves store. Her jams are sold at Williams-Sonoma, Dean & DeLuca, Whole Foods in New York, and other specialty stores. Jam On: The Craft of Canning Fruit Viking Studio, a member of Penguin Group (USA) | August 2012