Do you have
raspberries in your garden but can’t eat them all at once? Make some homemade jam
and save them for the winter. There are many recipes but this one is my
favorite because it’s easy and only takes a few minutes make. Plus, it’s delicious
and it lasts forever. Seriously, I opened a 4-year old jar and it still tasted
as new.
Instructions
8 cups
raspberries
4 cups
sugar w/ pectin
First,
weigh the raspberries. Put them in a pot and mix while cooking on a medium
heat. After about 5 minutes of bubbling add sugar with pectin. Follow the
directions on the box. Some have different fruit to sugar ratios. Our said 2:1.
2 cups fruit, 1 cup sugar with pectin. Mix and cook for a couple minutes until
the jam starts to thicken.
Before you
pour the jam in jars test it by using a plate and putting a small amount of jam
on it. Wait a minute. If it’s still runny, you need to cook it a little longer
or add more sugar with pectin. If it jiggles, it’s done.
Pour into
clean jars and close with lids.
You can
spread it on your pancakes, eat it in a sandwich with some butter or peanut
butter, or even warm it on a stove and pour over your ice cream or other
desserts.
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