Jam
Hello Boys and Girls. Ha! I was just practicing for all of you here in the states who are busily getting your children ready to go back to school in the next few weeks. I do miss those frantic days.
Last weekend MeMum and I made some Raspberry-Cherry Freezer Jam. When the boys were little, I planted some raspberry bushes at our then-house and that’s when I first started making this jam. It’s from an old recipe that’s quick and easy — if you’ve never made jam, this is a great place to start. We made two batches of 8 jars each in just under 2 hours. It’s reeeeaallllly good if you like raspberries and cherries.
Raspberry-Cherry Freezer Jam
3 cups raspberries
16-oz. can sweet cherries, drained (reserve liquid)
1/2 cup corn syrup
1 tablespoon lemon juice
5 cups sugar
Reserved liquid plus water to make 3/4 cup
1 3/4 oz. pkg. powdered fruit pectin
Fully crush raspberries; measure 2 cups. Finely chop sweet cherries; measure 1 cup. In 4-quart bowl, combine raspberries, cherries, corn syrup, lemon juice and sugar; mix well. Let stand 10 minutes.
In small saucepan, combine liquid and powdered pectin. Heat to full rolling boil, stirring constantly; boil 1 minute. Pour hot pectin mixture into fruit mixture; stir vigorously 3 minutes. Ladle jam into clean jelly glasses or moisture-vaporproof freezer containers leaving 1/2 inch headspace. Cover with tight-fitting lids; label. Let stand for several hours at room temperature or until set. Store jam in refrigerator up to 3 weeks or in freezer up to 3 months. Makes 8 cups. (Free jam labels here.)
I love this stuff. I think I’ll use it in that Raspberry Almond Bar recipe — Yum oh Yummy Yum.
Have a good weekend!
XOXO,
Anna