Hello World. Today in North Florida, it is a cloudy and rainy day, with hit and miss, quick little showers. I hope that you are holding something close to you, that brings a special memory to your mind and soul. I wish this for all, along with God holding you, in his peaceful arms. I know that this is where I choose to try to stay, each and everyday. Sometimes I miss, but I know where I should be standing.
To lift up myself in spirit and mind, I made my very first raspberry jam today. I just heard the last jat seal with a pop, a moment ago, so I know all 4 jars are sealed for storage. I would love to open one now, but alas I have a jar of lemon-drop jelly already opened! So I must wait with anticipation, maybe in January on a cloudy day!
I happened to see raspberries on sale the other day for 99 cents each pack. So I got 5 little packs of them, so I could try to make some jam. The recipe is very simple and does not take long at all. You will also be water-bath canning, once at a full boil for only 10 minutes.
It’s kinda seedy looking, but those seeds don’t mean a thing! This stuff is what, raspberry dreams are made of. I hope you are smiling now!
The recipe that I put together_—- 5 little packages of raspberries (makes 5 cups of berries). Minus 1/2 a cup, that I ate. Turned into
4 1/2 c. raspberries 4 c. sugar
1/4 c. lemon juice 2 heaping TBSP Mrs. Dash Pectin
4-to 5 jelly jars. I used olive jars and pickle jars that had rubber seals in the lids. Tiny container of vinegar paper napkins de-bubble chop-stick
Jar lifter and kitchen towel folded in two on counter, neat the canning pot.
Candy themometor ( will read 225 F. when your jam is done).
Wash raspberries and put into a heavy duty med-to big pot. (This pops out while bubbling). Keep in mind. Mash berries with a potato masher or spoon.
Stay with this stirring with a long wooden spoon and cooking on med-high while constantly stirring to it comes to a rolling boil. Pour in the sugar and keep stirring. Have your 2 heaping TBSP of pectin, near by.
This will come to a rolling boil, now is the time for the themometer to be placed on the inside of the pot. Att 175 degrees F., I stir in the pectin.Stir and boil until it reaches 225 degrees F. Then add lemon juice and skim off the foam with a spoon and discard it.
Now its time to get a bigger pot that allow your filled jelly jars to have 2 inches over the top of the lids filled with boiling water. So get the water boiling as your jam is very hot. Use a ladle to funnel in the jam into the jars.
Use the de-bubble stick now. Dip napkin in vinegar and wipe each jar rim very well as you do each jar. Finger tighten lid on each jar. When water is boiling in pot, put the filled jam jars in and set for 10 minutes of rolling boiling. Remove and set on kitchen towel and listen for the pings as each jar seals. If a jar does not seal, open it and eat it or recan the same way again.
Thank you for visiting me and do come back for more, if you wish. Share if you will and I will be back on Saturdays-Tuesdays and Thursdays. Connie B.
Recent Comments