Couldn't wait to make a small batch of jam with our freshly picked raspberries! I don't know how to can yet, so this one will be used ASAP (not that it was going to last anyway).
Ingredients:
- 1 cup crushed raspberries. I took a fork and smashed them in the pan
- 1 cup of sugar in the raw (you can also used granulated)
For a larger batch, the raspberries are equal parts to the sugar. So just double, triple, quadruple away to your hearts desire!!
Directions:
- Heat raspberries for about 2 minutes.
- Add sugar to the raspberries and bring to a boil
- Stir consistently for two minutes
- Remove from heat and beat with a hand mixer for 4 minutes.
- ENJOY!
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Is the four minutes of beating neccisary?
ReplyDeleteInspired me to march right out to my small cluster of Raspberry canes and give it a try. I usually do water-bath and pressure canning; haven't made a simple refrigerator jam in years!
ReplyDeleteEnded-up using 1¼-cups of berries, and 3/4 cups sugar. Mushed, mixed, and slow simmered for about 8 minutes. Cooled on the counter for about an hour and firmed-up about as well as I ever seen ANY jam. (I'll chalk it up more to luck than skill...)