I have been slightly obsessed with this flavor combination since late last week, when I set out to see if I could save up enough berries to make a small batch of jam. I usually don’t bother trying to make raspberry jam until the larger fall crop comes in, but last year’s fall crop was a bust, so I wanted to make sure that I got at least one small batch in while the picking is good, just in case we are in for a repeat. It took four or five pickings (sadly, the early crop slows down about as quickly as it speeds up), but I did eventually save up the two pounds I needed to make this batch of jam a go (and thankfully, our refrigerator was somewhat full this weekend, so I was able to successfully hide the berries from hungry hands until Monday night!).
The idea for this jam came together as I was contemplating what kind of raspberry jam to make with this small batch. I wanted something unique, maybe even a little bold, and ginger and lime were the two possibilities on my short list that continued to linger in my mind, so it had to be done. Turns out, the mild obsession was quite justified! The kitchen smelled positively heavenly with the rich sweetness of the fresh raspberries cooking down: the almost effervescent aroma of the ginger mixing with the berries and the heat, and of course the tartness of the lime juice.
Raspberry Ginger Lime Jam
2 lbs. raspberries, washed and slightly crushed
1/2 – 1 cup sugar
1/4 teaspoon powdered or fresh minced ginger
1 tablespoons lime juice
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