This is my pantry. Something went missing over the weekend but was found yesterday. Clearly, we are a bit distracted!
Lately, my daughter and I have enjoyed little projects requiring us to “make/bake” something. I found this recipe and decided to give it a go… and why not, right? It’s fresh, has less preservatives, and it makes for great presents for Christmas! Already thinking ahead here!
Organic Raspberry Jam
Makes about 5-6 cups
In preparation for canning:
Sterilize your jelly jars. You can do this by placing them in boiling water or in your dishwasher. Also, heat up the rings and lids in a pot of water until little bubbles begin to appear, but do not boil. Heat a really large pot of water for canning. The jars must be completely covered by the water. Place a lid on the pot to help the water heat faster.
To make the jam:
- Pick or buy 2 quarts of berries
- Clean the berries, remove the green tops, and mash gently.
- Add 2 teaspoons of calcium water (included in pectin package) to mashed berries
In a separate bowl combine:
- 1/2-1 cup honey, 3/4 cup-2 cup organic sugar, or the equivalents of stevia, sucanat, or maple syrup (the amount of sweetner should be adjusted for the sweetness of the berries you are using).
- 2 teaspoons pectin powder
Bring mashed fruit to a boil. Add pectin/sweetner mixture. Stir vigorously for two minutes, return to a boil, then remove from heat.
Canning the jam:
- Fill each jar to 1/2 inch from the top. Wipe the rims clean, then add the lids and screw tops.
- Place jars in the big pot of boiling water so that they are completely covered. Boil for 5 minutes (add 1 minute for every 1000 feet of elevation above sea level).
- Let jars completely cool. The jam will not solidify until cool. Check lids to make sure they are sealed/sucked down.