7.12.2012

Raspberry Jam? You betcha!

If you've been following along, you know I took the kids berry-picking on the 4th of July.  I have to admit, I was worried beyond belief that we'd get out there and the kids would run crazy and I'd come home empty handed.  Funny enough, the opposite thing happened.  The boys were happy as little clams running up and down the aisles... stuffing their faces with ripe, juicy raspberries!  It was AWESOME!

Bubby (in my hat) and the Captain enjoying the fruits of their our labor. 

Mental Note:  Next time bring boots.

For the next few days, we feasted on berries, talked about where we could plant our own raspberry patch (we have the spot picked out!) and, of course, I looked up raspberry jam recipes.  So without further ado... Raspberry Jam!

My gorgeous raspberry jam!  Yeehaw!

Honestly, this jam is soooo good, it should be illegal!  I probably shouldn't admit this, but I licked the spoon, the empty saucepan... it was incredible.  So get out there, pick some berries and get to jamming!

Old-Fashioned Raspberry Jam
{adapted from The Complete Book of Year-Round Small-Batch Preserving via Epicurious}

4 C. granulated sugar
4 C. raspberries

1.  Place sugar in an ovenproof shallow pan and warm in 250 F oven for 15 minutes (warm sugar dissolves better.)

2.  Place berries in a large stainless steel or enamel saucepan.  Bring to a full boil over high heat, mashing berries with a potato masher as they heat.  Boil hard for 1 minute, stirring constantly.

3.  Add warm sugar, return to boil and boil until mixture will form a gel, about 5-7 minutes

4.  Ladle into sterilized jars and process as directed.

Here are my additions/alterations:

5 C. granulated sugar
5 C. raspberries (mashed)
1 T. lemon juice

I pre-mashed my raspberries and then ladled 2 cups into a strainer so that I could reduce the amount of seeds in the jam.  I then brought the mashed berries to a boil, added the lemon juice (I like a tart raspberry jam) and then proceeded with adding the warmed sugar.)  Once the mixture formed a gel, I poured the jam into my small canning jars, leaving 1/4" head space.  I then processed the cans in a water bath for 10 minutes (make sure to check your elevation for proper processing time.)

Enjoy!

xo, k

1 comment:

  1. Looks DELICIOUS!!! Have an extra for your favorite Terrenzios?? =)
    Nice work!

    ReplyDelete