Wild Raspberry Jam

This post is featured in the Virtual Vegan Linky Potluck week 4

Wild Raspberry Jam - from Canned-Time.com

Last weekend, we went up to Gettysburg Pennsylvania for the day.  Thank goodness we happened to be in the town Arts Building because one of their volunteers just happened to have picked 4 quarts of wild raspberries that morning from a field near their farm.  Totally organic, naturally growing gorgeous raspberries!  When I saw her coming in the doorway with them all, she was looking for a place to set them out to sell.  I immediately asked how much?  $1.50 per Pint.  I said, “Excuse Me?”  I knew very well that any major grocery store right now was selling 1/2 pints of non-organic raspberries for twice that price.

“I’ll take 2!” I told her and grabbed my husband, who loves raspberries almost as much as I, and got a $5 bill.  I told her to keep the change and walked away grinning from ear to ear to show him my fabulous find!  

At the end of the event, the woman hadn’t sold the other Pints and asked me if we’d take them for free?  UH, Duh ?  So we came home with a boat load of the most beautifully fresh, tasty raspberries I’ll probably ever eat in my life.  Quite a prize!

 Wild Raspberry Jam - from Canned-Time.com

   But…..I didn’t know just how long they would last so I set out to make a few pints of jam to make sure that none went to waste.Wild Raspberry Jam - from Canned-Time.com

 Wild Raspberry Jam - from Canned-Time.comYou can cook up almost any fresh fruit into a delicious homemade jam in just about 30 minutes in one pot.  Check it out:  Wild Raspberry Jam - from Canned-Time.com

Wild Raspberry Jam
A quick and easy way to preserve summer berries for the fall months. 30 minutes from box to jam jar for a special homemade spread for toast, scones or biscuits. Substitute any summer berry for your own delicious jar of love!
Print
Ingredients
  1. 3 - 4 cups of fresh berries, rinsed
  2. 1/2 cup water
  3. 1 cup unrefined sugar
  4. 1/4 cup water mixed with 2 Tbs. Arrowroot
  5. pinch of salt
Instructions
  1. Combine all the ingredients - (except for the water / arrowroot mix) in a medium size pot. Heat the fruit mix to a hard boil. Reduce heat to a strong simmer and stir frequently until your liquid in the pot cooks down to a syrup consistency. Stir your water/ arrowroot mixture and then add it in with the fruit. Remove from the heat immediately and stir while the jam thickens more.
  2. To test for doneness, dip the back of a chilled spoon into the fruit. The fruit should coat the back of the spoon if the jam has cooked enough. The jam will not set up firmly though until it is completely cooled.
  3. Set the pot aside to continue cooling while you prepare your jars. Warm two 1/2 pint or 1 pint jar(s) by running very hot water in them for several minutes. This will help prevent the glass jars from breaking from the heat of the cooked fruit and it will make sure that the jars are clean. When the jars are warmed and the jam has cooled for 2 or 3 minutes, carefully pour your jam into the jar(s) Screw on lids, making sure to wipe off any jam from the top rims of the jar. Let your jars sit in a draft free area for several hours to cool.
  4. The jam should set up in a few hours and be ready to serve. Store cooled jars in the fridge for up to 3 weeks or in the freezer for 6 months.
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 The perfect match up with your fresh jam?  Some of Kathy Hester’s Southern Style Oat biscuits.  Wild Raspberry Jam - from Canned-Time.com

 What?  You don’t have a copy of Kathy’s new book yet?  That’s cause it’s not for sale YET.  

It is available at Amazon though for PRE-ORDER.  And if you order now you can stop back to Canned-Time on Monday, July 28th for a crazy cool Giveaway to win tons of fun prizes by e-mailing Kathy a copy of your book pre-order receipt.  All the fun details will be here on Monday so don’t miss this one!  Can’t you just taste how those biscuits smothered in tangy jam will taste?  Oh, YEA!

Wild Raspberry Jam - from Canned-Time.com  Great weekend to all and remember – crazy fun giveaway starts right here on Monday!

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