Thursday, June 28, 2012

Raspberry Jelly!

This year we actually kept up with our raspberries and picked them often so they kept producing and the bugs stayed away! We had lots of yummy berries to enjoy :)

So I tried my very first batch of raspberry jelly! Mmmmm delicious :)
Old-Fashioned Raspberry Jam
Yield: Makes 4 cups (1L)

4 cups (1 L) granulated sugar (comments on the original recipe suggested 3C which is what I used because my berries weren't too tart)
4 cups (1 L) raspberries
3T lemon juice if the berries are sweet (another suggestion in the comments)

1. Place sugar in an ovenproof shallow pan and warm in a 250 degree oven for 15 minutes. (Warm sugar dissolves better.)   I think I skipped this step ;)

2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.

3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips below), about 5 minutes.

4. Ladle into sterilized jars (I had my jars in hot water and then just poured the jelly in and let them seal as they cooled).

• To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.

• "The intensity of this jam is due to the fact that it has no added fruit pectin," says Topp. Adding pectin helps the jam jell, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.

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