RASPERRY JAM
RASPERRY JAM FOR FEBRUARY
THIS IS EASY
3 POUNDS RASPERRY …………..3 POUNDS SUGAR
I have put this recipe up for February specifically for linzer heart cookies…...but it is delightful year round…….especially with the hot popovers and melted butter in the morning
1. Put 2 pounds raspberry in a big pot with 3 pounds sugar
2. Put on the stove at medium heat to dissolve the sugar
3. Once sugar has dissolved raise heat to high and stir until it comes to a boil.
4. Continue stirring for 10 minutes while the pot remains at a boil.
5. At the 1o minute mark add the remaining raspberries and stir until they are softened, translucent but haven’t lost their shape…….3-5 minutes
6. Remove from heat and jar. This jam will last 4-6 weeks in the refrigerator without canning.
THIS IS A QUICK JAM THAT CAN DEFINITELY BE CANNED AND KEPT WITH THE PROPER CANNING PROCEDURE. I AM NOT GIVING CANNING DIRECTIONS HERE BUT YOU CAN EASILY FIND A “HOW TO CAN” TUTORIAL ON THE WORLD WIDE WEB OR GO THE OLD FASHION ROUTE WITH A BOOK. IF YOU ARE LAZY AND ILL PREPARED OR PERHAPS YOU MADE THIS JAM ON A WHIM, IT WILL LAST IN THE REFRIGERATOR FOR UP TO 4-6 WEEKS WITHOUT PROPER CANNING PROCEDURE. JUST PUT IN A JAR OR A BOWL, WITH A LID OR COVER.