Raspberry Jam is my FAVORITE kind of jam. Love it! Since I've ventured into the world of canning this summer, it seemed natural that I would try raspberry jam.
I learned a few things along the way - like, when the recipe says "don't double the recipe" - you really shouldn't double it. My jam didn't firm up the first time. Luckily I found a solution, after the fact. But, that involved having to open all the jars and use something called "liquid cement" - and then reprocess all of the jars. So, it's like I had to make the jam twice. Lesson learned!
I opted to use frozen raspberries for the jam; the recipe says to let them thaw first. The jam is delicious! I had anticipated giving some of these jars away as Christmas presents. I have a feeling not too many of these jars are going to be leaving my house. YUMMY!
Here's a link to the recipe I used. It really was quite easy and very delicious!
How do I get on your Christmas list?
ReplyDeleteYummy, yummy!!
ReplyDeleteAbsolutely fabulous!
ReplyDeleteHow delicious that jam will be through the winter!
ReplyDeleteWhen I first saw this post, I thought "where in the world did she get raspberries this late?" I really wish I had frozen some of ours before the season ended.
ReplyDeleteAnd then I saw you used frozen fruit :)
I'm not a cook, but I love canning....I spent so much time canning with my mom growing up. Have fun in your canning adventures!
PS. I found your blog on salemites...I'm local and can probably answer most any canning question you have (I could have reiterated the importance of not doubling jam recipes and saved you the extra work :) Anyway, if you have questions, I'd love to help out.