Raspberry & Rosé Wine Jam
from Kevin West, Saving The Seasons

This particular jam combines two of our favorite summertime ingredients: raspberries and rosé. Since the recipe is so simple, West suggests using the best quality raspberries you can find (pick out any bruised ones). And if you're surprised by the addition of wine, don't be: A little rosé adds a bit of acid without being overpowering.

If you reduce the sugar recommended by a jam recipe because you want your fruit to be a bit tart or for health reasons, think again. Jam recipes use sugar to absorb the water in the fruit; this is what allows the jam to thicken and binds all the ingredients together (via The Guardian). If you don't add the required amount of sugar, your homemade jam will become a runny mess.

Additionally, sugar helps to preserve your jam. When sugar adheres to the water in the fruit, it is also sucking up any opportunity for mold and bacteria to grow (via FoodInJars). If there is no water, mold and bacteria have a hard time thriving. When making jam and canning preserves, a recipe isn't just a suggestion; it's a formula put in place to keep you and your food safe. So before you go tampering with it, it's best to understand why it has those steps in the first place.

8 cups raspberries (around 2¼ pounds)
2 cups sugar
1/4 cup dry rosé

In a large mixing bowl, combine all ingredients. Using your hands, crush the raspberries until completely broken down.

Transfer the raspberry mixture to 4-quart saucepan and bring it to a boil over high heat, stirring often with a wooden spoon. Reduce the heat to medium-high and continue to stir until the jam has thickened, about 12 minutes. Note: To check if the jam has set, place a teaspoon of jam onto a chilled plate and place in the freezer for a few minutes. Using your finger, push through the jam. If it wrinkles, it has set; if not, cook the jam for an additional minute or two.

Transfer the jam to an airtight container and let it cool to room temperature. Store in the refrigerator and use within a month.

Makes 1 pint