Thursday, July 26, 2012

Summertime = Red Raspberry Jam

Well, we don't have access to hundreds of pounds of fresh free fruit this year, but that doesn't mean I'm not going to can!

Isn't raspberry jam the prettiest?  This is actually raspberry/cherry/plum jam.  It is SO good!  We've also done strawberry freezer jam (lots and lots of it, it's our favorite) as well as raspberry freezer jam, and raspberry/ peach and raspberry/ blueberry cooked jam. 

Raspberry- Cherry- Plum Jam

3 cups crushed red raspberries
1 cup crushed Bing Cherries
1 cup crushed purple plums
4 cups sugar
1 box of pectin
a bit of olive oil

Cook the fruit and sugar together, stirring often, until they reach a rolling boil.  Then continue to cook, stirring constantly for 3-4 minutes- add a bit of olive oil if there is too much foam.  Add your pectin (I like MCP brand) and cook for another 1-2 minutes.  (Be sure to follow the directions on your pectin box- they vary.)  Ladle into hot half pint jars, wipe the rims, add hot lids and rims and process in a water bath or steamer for 10 minutes. 


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