Wednesday, September 3, 2008

Making Raspberry Jam

We have had a beautiful stretch of weather here in western Pennsylvania and yesterday morning we picked raspberries. There were just enough to make raspberry jam this morning. I need seven cups of raspberries and three cups of sugar.

They are layered together in a big bowl wrapped in plastic overnight.

Then I placed the raspberries and sugar in a saucepan and cook them down. You want some not so ripe berries or add two tablespoons of fresh lemon juice to the mixture to help in the set up process.

You start the mixture on high and when it starts to produce foam, you turn it down to second and skim off the foam. You will lose a few berries in the process. Continue cooking for about 20 or 30 minutes. Until it starts to set up. You don't want it to be completely set up because it will continue to set after you finish cooking it. In the meantime sterlize your jars in water for 10 minutes and place lids in hot water, but do not boil.

You want to put the mixture into your sterilized jars soon as you can.
It will look like this. I fill to the top. Not what they tell you to do, but it works for me.
You want to process the jars in the hot water bath for at least 7 minutes 30 seconds. Once you take the jars out of the hot water, the tops will gave a "click" to tell you they are sealed. If they don't seal by the next day, put them in the refrigerator and use them promptly.
I have a recipe for Lavender Raspberry Jam and I may try it before the end of the season this year. Until next time.

No comments: