RASPERRY JAM
Blackberry jam
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Blackberry jam 〰️
blackberry jam with lemon balm
This is a quick jam with few ingredients that can add a depth or color and sweetness to lots of different things. I discovered this recipe in a big jam book called “The Blue Chair Jam Cookbook” by Rachel Saunders. I am not particularly fond of making jams but years ago I came across this book and fell for it’s simple design and beautiful big layout of photos and ideas for so many jams for all seasons and fruits. I shy away from making jams because of the canning process but when I discovered how easy some of these recipes were and realized I could make smaller batches that perhaps I didn’t have to can but instead could just keep in the fridge over a shorter period of time. Of course they won’t keep as long this way. If you want to can for preserving over a long period of time this jam is something that would keep beautifully on a shelf.
This recipe calls for:
3 CUPS OF BLACKBERRIES, 1 3/4 SUGAR, 3 OUNCES LEMON JUICE, 3 SPRINGS OF LEMON BALM
PUT IT ALL IN A POT AND WARM SLOWLY TO A BOIL. ONCE BOILING, COOK DOWN FOR 15-20 MINUTES.
You can test whether the jam is done or not by placing a couple spoons in the freezer. After boiling the berries for 15 minutes take half a spoon full of the jam and place on the frozen spoon. Place back in the freezer until the jam has cooled slightly. The underside of the spoon should not be warm nor cold. Remove from freezer and tip the spoon vertically. If the jam does not run then it is done.
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raspberry jam for february
THIS IS EASY
3 POUNDS RASPERRY …………..3 POUNDS SUGAR
I have put this recipe up for February specifically for linzer heart cookies…...but it is delightful year round…….especially with the hot popovers and melted butter in the morning
1. Put 2 pounds raspberry in a big pot with 3 pounds sugar
2. Put on the stove at medium heat to dissolve the sugar
3. Once sugar has dissolved raise heat to high and stir until it comes to a boil.
4. Continue stirring for 10 minutes while the pot remains at a boil.
5. At the 1o minute mark add the remaining raspberries and stir until they are softened, translucent but haven’t lost their shape…….3-5 minutes
6. Remove from heat and jar. This jam will last 4-6 weeks in the refrigerator without canning.
THIS IS A QUICK JAM THAT CAN DEFINITELY BE CANNED AND KEPT WITH THE PROPER CANNING PROCEDURE. I AM NOT GIVING CANNING DIRECTIONS HERE BUT YOU CAN EASILY FIND A “HOW TO CAN” TUTORIAL ON THE WORLD WIDE WEB OR GO THE OLD FASHION ROUTE WITH A BOOK. IF YOU ARE LAZY AND ILL PREPARED OR PERHAPS YOU MADE THIS JAM ON A WHIM, IT WILL LAST IN THE REFRIGERATOR FOR UP TO 4-6 WEEKS WITHOUT PROPER CANNING PROCEDURE. JUST PUT IN A JAR OR A BOWL, WITH A LID OR COVER.