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.
Ohh yum I’m jealous! 🙂