Just in time for the upcoming berry seasons, we are cleaning out our homemade raspberry jam stash! For this last batch we picked about 18 pounds of raspberries, which ended up making 30 canning jars of homemade raspberry jam. I have not purchased jam from the store in two years. Our shelves are always stocked. It’s great! I know where the ingredients come from, the price is unbeatable, the flavor is outstanding, and it teaches the kids how to appreciate their food.
Berry season has opened up at our local farms. I’m actually going to the strawberry farms today with a group of other friends. The kids are excited, but I’m a little unsure how this is going to go with an almost 2-year-old. The house is pretty well baby proofed, and when we leave for long periods I carry her in a back pack carrier.
I’m not sure how this is going to work though. It isn’t practical to have her on my back when I’m bent down picking strawberries on the ground, that is… unless I like a rare forms of torture. Which I don’t. I also can’t let her run around the field trampling strawberry plants like a Lilo & Stitch reenactment. It will be interesting to say the least. I should just prepare myself now, knowing that I won’t be able to gather as many berries as I have in years past.
I’m going with the flow this year. Usually I’m a little more stubborn and like to do things my way. I’m starting to trust a little more as I get older, and I’m excited to try the new recipes the other homeschool moms are planning to share. One of the proposed recipes sounds outstanding! I have to admit that I can’t wait to dip a fingertip in and give it a try. Yum!
This recipe isn’t anything special, except that it’s pretty much one of the most timeless recipes on the planet. It is the same recipe your grandmas and great-grandmas used when preserving jams. With berry season is opening and homemade raspberry jam is on top of your, this recipe is quick, easy, and ready to be slathered! I hope you enjoy.
- 4 cups raspberries
- 4 cups granulated sugar
- In a large saucepan, bring berries to a full boil, mashing as they heat. Continue to boil for 1 minute only, using a timer to ensure accuracy.
- Add sugar to berries. Return to a boil. Boil for 5 minutes until mixture begins to gel. Do not over-cook.
- Ladle into sterilized glass canning jars. Hot pack water bath half-pint or pint canning jars for 10 minutes (1,000 ft elevation).
- Gel test: Run a spoon under very cold water and quickly dip into boiling berries. Holding spoon horizontally, the liquid should not drip off in light drops, rather two thick drops should roll down the side of the spoon and come together before falling.
- Learn more about Water Bath Canning!