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.
Read More http://www.epicurious.com/recipes/food/views/Old-Fashioned-Raspberry-Jam-230700#ixzz0rqC91wPG
The flowers are courtesy of my little darlings.
When we moved into our house 3 years ago, my mother-in law and I both bought raspberry plants for our garden. I being a novice gardener had no idea how invasive raspberries can be with their unquenchable desire to dominate our garden. For the interest of not butting heads with my mother-in law, I let her manage her sections of the garden as she sees fit, but I do hope she realizes that is she doesn’t scale back some of the stems, only the snails and earwigs will be able to harvest them.
I managed to pick about 7 – 8 cups full of raspberries, which I was quite impressed with, plus there are still some berries yet to ripen and more ripe berries left to pick…. Raspberry Tart perhaps?
The recipe that I found was very simple on Epicurious for Old Fashioned Raspberry Jam, which was taken from The Complete Book of Year-Round Small-Batch Preserving by Ellie Topp and Margaret Howard. I adapted it slightly because I wanted more raspberry flavor and less sugar.
5 cups whole raspberries
4 cups granulated sugar
The recipe suggested heating the sugar in a shallow oven proof dish for 15 minutes at 250F or 120C. The warm sugar dissolves quicker and helps to ensure success.
Add the berries to a large stainless steel or enamel pot.
Bring to a boil over high heat. With a wooden spoon or potato masher crush the berries. The seeds contain the pectin (which causes the gelling), so this process helps to release it.
Boil the mixture hard for one minute, continuously stirring. Add the warm sugar and bring it back to a boil, until the mixture begins to gel. It took me about 15 minutes, but the recipe suggests about 5.
Ladle into jars, clean sterilized jars and start the processing procedure.
I just boiled the jars for 5 minutes in a pot barely covering them with water. Then I turned them upside down and allowed them to rest for 24 hours. This was my first time successfully making jam. I did have some caramelization on the bottom of the pot, but it gave it a nice depth with out being burnt. I had a little bit extra that didn’t fit in the jar, so everyone in the family got a taste.
One tip, which I liked from the recipe was about using a cold spoon the test the gelling:
Overall, I am very happy with the experience and the results. I was so enthusiastic that I started making cherry jam straight after till 11pm. Next up, red current jelly!
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