Our raspberries are amazing this year. I think this is our second year with raspberries in our yard. We've eaten a lot while picking, frozen and jammed so many so far. And there are more berries to go. YUM! I thought I'd post the jam recipe I used this year. Someday I'd love to go with less sugar and even natural apple pectin, but this is where we are now.
Raspberry Freezer Jam
6-2/3 cups raspberries (crush one layer at a time with potato masher, or similar)
4 c. sugar
3/4 c. instant pectin
Stir sugar and pectin together. add fruit. Stir 3 minutes. Ladle in jars. Let stand 30 minutes. Freeze.
yield: 6 'batches', each one is to make 2 (8 oz.) half-pints of jam
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| image and recipe from here |
I have not tried this, but there are many berries left to pick!
It will be on the menu very soon.
There were many recipes that had you strain out the seeds,
but I prefer to leave the fiber in. Small compensation for all the sugar?!
4 t . cornstarch
1/2 c. sugar
1 (12 oz.) package raspberries, fresh or frozen
1-1/2 t. water
1-1/2 t. lemon juice
1 T. butter
1/2 t. vanilla
dash salt
1. Grab a medium-sized sauce pan and add 4 t. cornstarch to it.
2. Add 1/2 c. s. and stir the ingredients together.
3. Add 1-1/2 t. water and 1-1/2 t. lemon juice. Stir it together to combine. It will look kind of pasty.
4. Find yourself 12 oz. of beautiful raspberries. Add them to the sauce pan and stir them gently, so the berries begin to be coated. The berries will begin to break down, which is just fine.
5. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you.
6. Remove it from the heat and add 1 T. butter, 1/2 t. vanilla and a dash of salt.
Pour it, nice and warm over the top of some vanilla ice cream. Or drizzle it over a lovely stack of pancakes...any way you serve it, I do believe you will love it.
Yield: 1-1/2 cups
2. Add 1/2 c. s. and stir the ingredients together.
3. Add 1-1/2 t. water and 1-1/2 t. lemon juice. Stir it together to combine. It will look kind of pasty.
4. Find yourself 12 oz. of beautiful raspberries. Add them to the sauce pan and stir them gently, so the berries begin to be coated. The berries will begin to break down, which is just fine.
5. Bring the mixture to a boil over medium high heat, stirring frequently. Let it bubble and boil for 1 minute. It should thicken up into a nice syrup consistency for you.
6. Remove it from the heat and add 1 T. butter, 1/2 t. vanilla and a dash of salt.
Pour it, nice and warm over the top of some vanilla ice cream. Or drizzle it over a lovely stack of pancakes...any way you serve it, I do believe you will love it.
Yield: 1-1/2 cups
