Saturday, July 3, 2010

As Bob Marley says--We jammin! I found this incredibly easy recipe online with 2 ingredients and knew that our local raspberry farm had huge juicy berries for sale! You can't beat local produce! Not only that but I mentioned to the grower I needed 4 cups for jam and she reminded me that jam recipes call for "4 cups mashed" so thanks to her I came home with the correct amount. Here is the recipe---and note it doesnt' call for pectin because raspberries have a natural thickener("natural" all the better!). I don't mind the seeds so I am definatetly not going to go through the fuss of straining!

Raspberry Jam--Super Easy

4 cups MASHED raspberries

4 cups sugar

In large kettle bring raspberries to rolling boil. You will know it is a rolling boil when it doubles in size. Boil for 2 minutes and then add sugar. Boil an additional 2 minutes. Mix with rotary beater. I used my Mom's vintage hand crank rotary blender. I think this justs pulverizes the fruit further. Pour into sterilized jars and process 10 mins. The recipe didn't call for processing but I felt better about doing that.