Our first attempt at making raspberry jam was last summer, and it was spectacular–if I do say so myself. We filled three jelly jars: one we ate immediately, one went up north to our family’s cabin to share, and one went into the freezer to save for the winter. The flavor was just as fresh and perfect after months in the freezer as it was when it was first made, and the consistency was just right.
My mom likes to tell the story about the jar of jam that I left at the cabin. Apparently, my then six-year-old nephew, Ryan, decided that it paired well with the zucchini bread that I had baked. Although I was not there to witness it, I’m told that Ryan absolutely devoured large quantities of jam on the bread and could have gone through another couple of jars without hesitation. So, this recipe is dedicated to Ryan. I hope to bring another jar of jam up to the cabin for the family to enjoy, and maybe drop off one at Ryan’s house–as long as he’s willing to share with the rest of his family. Zucchini bread’s ready, too! (Recipe to come…)
This year, we sealed the jam in a water bath, rather than freezing it, and had enough berries to fill an extra jar. 2 cups of picked berries is just about 1 cup of crushed berries. The following recipe uses the 2-3-4 method of cooking–which you’ll understand when you read it–and no pectin is needed.
WATER BATH CANNING