Raspberries Galore

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!

Raspberry Squares

I found this in my pile of recipes.  Originally it came from a Family Fun "Our Readers' Best Bake Sale Recipes."  I finally got around to trying them and they are awesome.

Crust:
1/4 cup butter
1/4 cup vegetable shortening
1 cup all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
2 tablespoon milk

Topping:
3/4 cup raspberry jam
1 1/2 cups shredded coconut
1/2 cup sugar
1/4 cup all-purpose flour
1 egg
1 teaspoon vanilla extract
1 tablespoon melted butter

Preheat oven 350º.

In a medium-size bowl, use a pastry cutter to blend the butter, shortening, flour, baking powder and salt together until crumbly.  Pour in the milk and mix until the dough holds together (it doesn't hold much, but can be pressed into the pan).  Press the crust into an 8-inch greased pan.

Carefully spread raspberry jam on top of the crust.  in a small bowl, combine the coconut, sugar, flour, egg, vanilla extract, and butter.  Spoon it on top of the jam.

Bake for 30-40 minutes or until the topping is brown and the jam bubbles along the edges.  Cool completely before cutting into squares.