I spent the early summer evening today gathering nearly four cups of raspberries from a feral bush growing in an alleyway. Then I headed over to my friend Kimberly’s urban homestead to learn how to turn them into jam.
I was glad to find out how easy it is. All you need are sugar and some canning jars. Here’s Kimberly’s recipe:
– Rinse the berries
– Mash the berries with as much sugar as you have berries
– Bring to boil over medium heat and stir vigorously after 2 to 3 minutes
– Optional: To reduce foaming, you can add a pat of butter
– Let it boil for around 8 more minutes
– Check to see if the jam is congealing: Dip a frozen spoon into the cauldron — oops, I mean pot — and check to see if it looks and feels like gel. If it does, then remove from heat and ladle into sterilized glass mason jars. If it doesn’t, wait a little longer.
– The end.
Here’s the illustrated version of Kimberly’s recipe:
If you submerge the jam-filled jars into a 15 minute boiling water bath, tightly sealed, they will keep up to a year. If you don’t, they’ll last a few months.
This recipe will work for blackberries too, because they also have their own pectin.
You can see Kimberly’s popular and more elaborate grape jelly recipe here.
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