We Be Jammin’

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!

Enjoy!

 

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.

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