When we bought this house we knew we'd also be getting big raspberry patches. Little did we know how many raspberries could come out of them.
This week, so far, I've picked enough to make 8 batches of raspberry jam (freezer and boiled). That doesn't include those harvested by two sets of neighbors before that.
I got the frozen raspberry jam recipe from my wise neighbor:
- To 5 c. crushed raspberries add 1 box of MPC pectin and let sit for 20 minutes.
- Stir 3 1/2 c. sugar plus 1/2 c. corn syrup into berries and cook until "blood" or "bottle" warm. (Just to dissolve sugar. DO NOT BOIL.)
- Pour into freezer-worthy containers.
The raspberry jam recipe comes from my mom:
- To 6 c. crushed raspberries plus 2 c. crushed blackberries (or more raspberries) stir in 1 box MPC pectin and let sit for 5 minutes.
- Measure 8 c. sugar in a separate bowl (later you will need to add it all at the same time).
- Bring mixture to a boil stirring continuously.
- Add all of the sugar while stirring, to avoiding clumps, and return to a rolling boil.
- Turn down temperature to maintain a good simmer (I learned the hard way that if it is not rolling then the jam doesn't get cooked good enough).
- Boil for 8 minutes.
- Test jam by putting some on a cold dish; if it "sets up" then it is done.
- Pour into clean jars, wipe jar rims, top with heated canning lids, screw on band hand-tight and turn jars upside down. Leave for ten minutes, then right the jars and let stand. You will hear the lids begin to pop/seal. (Note: because I don't bathe the jars the jam may not last as long on the shelf, but at my house it never lasts long enough to worry!)
This morning I used the rest of the leftover raspberries in raspberry-blueberry muffins. They turned out fabulous. A good way to spoil the family after all the hard work put into making the jam!
