Food recipes
Raspberry Jam
Raspberry Jam Ingredients: raspberries, raw sugars, granulated Directions: If you're able to gather the berries bit by bit, then wash them well. Pat dry with a towel, place into a freezer baggie, and freeze for later....
Raspberry Jam
Ingredients:
raspberries, raw
sugars, granulated
Directions:
If you're able to gather the berries bit by bit, then wash them well.
Pat dry with a towel, place into a freezer baggie, and freeze for later.
Once you have enough berries, you can make the jam.
(If you only want to make a small amount, blast in a microwave.)
Place the raspberries, granulated sugar, and citric acid (lemon juice) into a pot.
Mix them in without shaking the pot.
Cover and leave for 30 minutes.
If using frozen berries, use them as is.
The berries will release some juice.
Turn the heat to low and start cooking.
After 5 minutes, more juice will be released, so stir it up with a wooden spoon.
Simmer for 10 minutes while occasionally stirring.
(Watch the pot so it doesn't boil over.)
After Step 4, increase the heat to medium or high heat to let the scum rise to the surface.
Remove the scum just once.
Use a wooden spoon to stir until it reaches your preferred thickness.
While still hot, pour into a sterilized jar and flip it upside down to cool.
As it cools, it will thicken even more, so you should stop cooking it while it is still runny.
If it seems too watery after it has cooled, boil it again.
You should wash the jar well and rinse it with hot, just-boiled water beforehand.
The best method might be to boil it.
We usually finish ours in a couple of weeks, so I can't say exactly how long it'll keep!
Ingredients:
raspberries, raw
sugars, granulated
Directions:
If you're able to gather the berries bit by bit, then wash them well.
Pat dry with a towel, place into a freezer baggie, and freeze for later.
Once you have enough berries, you can make the jam.
(If you only want to make a small amount, blast in a microwave.)
Place the raspberries, granulated sugar, and citric acid (lemon juice) into a pot.
Mix them in without shaking the pot.
Cover and leave for 30 minutes.
If using frozen berries, use them as is.
The berries will release some juice.
Turn the heat to low and start cooking.
After 5 minutes, more juice will be released, so stir it up with a wooden spoon.
Simmer for 10 minutes while occasionally stirring.
(Watch the pot so it doesn't boil over.)
After Step 4, increase the heat to medium or high heat to let the scum rise to the surface.
Remove the scum just once.
Use a wooden spoon to stir until it reaches your preferred thickness.
While still hot, pour into a sterilized jar and flip it upside down to cool.
As it cools, it will thicken even more, so you should stop cooking it while it is still runny.
If it seems too watery after it has cooled, boil it again.
You should wash the jar well and rinse it with hot, just-boiled water beforehand.
The best method might be to boil it.
We usually finish ours in a couple of weeks, so I can't say exactly how long it'll keep!