Tag Archives: preserving

can’t. stop. canning.

Tis the season for a lot of fresh local produce…and I just keep looking for more things to preserve. It’s so satisfying – in a whole different way than cooking a meal – to make something that I can eat or share all year long.

Maybe I should have been born before refrigeration.

This week it’s been more raspberry jam. Bread and butter pickles. And zucchini relish – which I don’t even like but am so happy to make it on request for someone else. I’m waiting for some fresh apricots to ripen a little more to make them into jam.

I’m slowly getting the tools I should have had all along to avoid hot water bath burns and the inevitable cursing when I try and remove a mason jar with simple tongs.

CJR

 

friday favourite – homemade jam

It might have been the freshly served preserves on our recent mini vacation that got me in the mood to get into a hot, muggy kitchen…and make jam!

Raspberries are in season and they make a beautiful jam. I found a recipe for “old-fashioned raspberry jam”. Not sure what qualifies it as that – maybe the simplicity of just fruit and good old fashioned sugar!

This was such an easy recipe, I’m going to make more while the raspberries ripen. It’s my Friday Favourite – to make and eat.

Old-Fashioned Raspberry Jam, The Complete Book of Small-Batch Preserving

  • 4 c granulated sugar
  • 4¬†c fresh raspberries
  1. Place sugar in a shallow, ovenproof pan and warm in a 250F over for 15 minutes. Warm sugar dissolves better.
  2. Place berries in large stainless or enamel saucepan. Bring to full boil of high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring occasionally.
  3. Add warm sugar, return to boil and boil til mixture forms a gel Рabout 5 minutes. (I put a few spoons in the freezer, and then dip the cold spoon into the jam and hold it up on its side. The jam has gelled when the slow, gooey drips off the spoon run together and drip off slowly. Read more about testing for the gel stage.
  4. Ladle into hot jars and process for 10 minutes in a hot water bath. Watch this short video on the water-bath method of sealing.

Makes 4 cups.

This was fast and simple. Here’s what it looked like in the process.

CJR