For tshuma
Sep. 1st, 2013 08:47 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Raspberry Jam.
4 cups raspberries
4 cups granulated sugar (I used two, which was plenty)
Place sugar in an ovenproof shallow pan and warm at 250 for 15 minutes. Warm sugar dissolves better.
Place berries in a large pot. Bring to a boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly. Add warm sugar, return to a boil, and boil for about 5 minutes, until the mixture forms a gel. (Dip a cool metal spoon into the fruit. Immediately lift it out and away from the steam, turning it horizontally. At the beginning of the cooking process, the liquid will drip off in light syrupy drops. Try again a minute or two later - the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.)
Sterilize jars and lids in a boiling water canister. Fill jars, seal, and then submerge the jars in boiling water for 5 minutes. Cool for 24 hours and enjoy the sound of lids popping. (Okay, I added that last part.)
What worked: This is the best jam I've made in years. The flavor is intense, perfumy, seedy the way I like berry jam, but there's a good tartness to it.
What didn't: The jam required longer than 5 minutes, presumably because there was less sugar and I made a 3x batch with a flat of raspberries. I forgot to vacuum-process two of the 4 oz jars. They're probably fine because the jars and lids were boiled, but darn - I guess we'll have to eat those two quickly just to make sure.
Will I make it again? Oh heck yeah. Not raspberry jam per se, but it's reinvigorated my desire to make fruit jam. So maybe some strawberry, and then plum in a month or two when Santa Rosas are in...
4 cups raspberries
Place sugar in an ovenproof shallow pan and warm at 250 for 15 minutes. Warm sugar dissolves better.
Place berries in a large pot. Bring to a boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly. Add warm sugar, return to a boil, and boil for about 5 minutes, until the mixture forms a gel. (Dip a cool metal spoon into the fruit. Immediately lift it out and away from the steam, turning it horizontally. At the beginning of the cooking process, the liquid will drip off in light syrupy drops. Try again a minute or two later - the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.)
Sterilize jars and lids in a boiling water canister. Fill jars, seal, and then submerge the jars in boiling water for 5 minutes. Cool for 24 hours and enjoy the sound of lids popping. (Okay, I added that last part.)
What worked: This is the best jam I've made in years. The flavor is intense, perfumy, seedy the way I like berry jam, but there's a good tartness to it.
What didn't: The jam required longer than 5 minutes, presumably because there was less sugar and I made a 3x batch with a flat of raspberries. I forgot to vacuum-process two of the 4 oz jars. They're probably fine because the jars and lids were boiled, but darn - I guess we'll have to eat those two quickly just to make sure.
Will I make it again? Oh heck yeah. Not raspberry jam per se, but it's reinvigorated my desire to make fruit jam. So maybe some strawberry, and then plum in a month or two when Santa Rosas are in...
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Date: 2013-09-07 10:01 pm (UTC)no subject
Date: 2013-09-07 10:02 pm (UTC)no subject
Date: 2013-09-09 01:23 am (UTC)