Raspberry Jam

8 Aug

I made jam!  It was the first time and I think I am hooked.  I came back and told my husband that I am going to jar and preserve every fruit and vegetable that August offers up.  We have no storage in our apartment, so I don’t really know where these jars are going to end up, but that is just a silly detail.

My grandmother had been dutifully picking raspberries on the bushes between and behind our houses in Crescent Beach, every other day, for a few weeks..  She managed to pick and freeze 14 cups of berries at the peak of their flavor.  During one of Bella’s naps, I headed next door to work on the jam.  We followed the instructions in the package of liquid pectin my grandmother had on hand. It took no more than 30 minutes and finished product tasted of raspberries eaten outside on a summer day.  There is a brightness to this jam that reflects the just-picked freshness of the berries.  I used the jam in a beautiful dessert the next evening – details to come!  We eat it on toast most mornings and I am looking forward to spooning it over vanilla ice cream very soon.

Raspberry Jam

3 3/4 cups of raspberries, crushed.  If desired, strain to remove the seeds.

1/4 cup of fresh lemon juice

6 1/2 cups of sugar

1 pouch of liquid fruit pectin (we used Certo brand)

Prepare your jars.  We ran ours through the high temperature sanitation rinse in the dishwasher.  Place jar lids in a large pot and cover with boiling water, let sit until ready to use. Dry jars and lids thoroughly when ready to use.

Meanwhile pour crushed berries, lemon juice and sugar into a large pot.  Bring to a boil and stir for 1 minute.  Remove from heat and add pectin, stir for 5 more minutes. Skim any foam or floating berries from the surface.  Pour into prepared jars and screw lid on tightly. Let come to room temperature.  Refrigerate after opening.

Bells picked and ate dozens of raspberries every day.  I love having a little taste of Crescent Beach here in our refrigerator in Philadelphia.  We have shared a piece of toast with jam, every morning since our return.

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2 Responses to “Raspberry Jam”

  1. Carole Gair November 8, 2011 at 5:32 pm #

    As good as the cooked variety of raspberry jam is, nothing can compare to the frozen (uncooked) recipe using ClubHouse or Bernardin pectin for frozen jam. Of course room in the freezer is necessary for storage…lasts months. Great with our BC Blackberries, blueberries and of course strawberries….like eating right off the bush….and 1/4 the amount of sugar used compared with the cooked variety. Next time you are at CB let me know and I’ll bring you a jar.

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  1. Thumbprint Cookies | Heavy Cake - November 11, 2011

    […] used three fillings: raspberry jam, lemon curd and dark chocolate chips.  I rolled half in toasted almonds that had been finely […]

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