The Gift That Keeps On Givin’

Mr. Wonderful and I have a very, very large raspberry bush.  Since raspberries last for about 10 seconds after you pick them, I picked a few large batches and then cooked like crazy.  The next few posts are all about the Raspberry.  First up, Raspberry Jam.

• 4 C mashed fresh raspberries
• 4 C white sugar

No need for pectin here people, finally a use for the seeds!

Use a VERY large pot, like a dutch oven, add to it the mashed raspberries.  Cook over med-high until the jam reaches a full rolling boil.  Boil x 2 minutes.  Add sugar and stir well.  Bring back to a boil, stirring consistently, boil x 2 minutes.  Remove from heat.  Beat with rotary beater x 4 minutes.  Pour into jars, either sterile and shelve when proper seal has been achieved, or pop into plastic containers and freeze.

*5# of berries is approximately 9 C crushed berries.

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