Raspberry, Ginger And Cinnamon Jam

• 3 cups Fresh Or Frozen Raspberries
• 1-1/4 cup White Granulated Sugar
• 1/4 cups Water
• 1 whole Orange, Zest And Juice
• 2 Tablespoons Freshly Grated Ginger
• 2 whole Cinnamon Sticks
• 1 Tablespoon Powdered Gelatin (optional)

1. In a large saucepan, combine the raspberries, sugar, water, orange zest, orange juice, ginger and cinnamon sticks over hight heat. Bring to a boil, then reduce to a simmer and add in the gelatin if you are using it. Let simmer and let the jam reduce until it is thick, about 1-2 hours. This will take a little bit longer if you are not using gelatin, but it will eventually reduce. Remove from the heat to let cool. Remember to remove the cinnamon sticks before serving.
2. If you are planning on canning this jam, prepare your jars per your canning instructions. If you are just keeping for a week or two, sterilize two jars by running through boiling hot water and fill your jars with the jam. Cap and refrigerate for up to 2 weeks.

fresh or, sugar, ubc, orange, freshly grated ginger, cinnamon, powdered gelatin

Taken from tastykitchen.com/recipes/condiments/raspberry-ginger-and-cinnamon-jam/ (may not work)