Tonight we too shall have bread and butter with our dinner.
As the raspberries grew and ripened, I picked, washed, towel dried and then froze them individually on a dinner plate or baking sheet; depending upon how many were harvested. This proved handy, I was able to pour the berries out into a large measure.
I guestimated that 2 one quart bags would make the required 5 cups mashed berries as instructed on the leaflet from the pectin package. A rounded 8 cups of berries does thaw and mash to 5 cups.
I chose to make this jam in pint jars, Honey is fond of raspberry jam, so the pint size will not be wasted. The recipe was exact, calling for 8 half pints. I wanted to use a quick cooking recipe for the berries, to preserve as much flavor as possible. Berries tend to be a bit more delicate than stone fruits. It has also been many years since I had made raspberry jam using pectin. I noticed a small change in the directions, cook the fruit and pectin 1 minute on boil then add sugar. The mixture is brought to a rolling boil, boil 1 minute and that is it. Done.
I have another batch to make this evening, the berries have taken up a lot of room in our limited freezer space. I am thinking I will have enough berries left after the second batch for a batch of Peach Melba jam. Daughter in law made some, and boy oh boy, it is so good!
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