Friday

Small Batch Raspberry Jam

My first Raspberry harvest! Don't they look yummy?

Unfortunately, this is the ENTIRE raspberry harvest ~ 7 berries. Oh, well.

Flowers are my forte, they're so easy to grow. Fruits and veggies, I've discovered, are a much bigger challenge. This summer I've harvested 5 tomatoes, 3 zucchini and 1 lemon cucumber with a bug inside.

Plus 7 raspberries. So, things are looking up.

Are you a jam lover? I used to be. These days, I'm spoiled rotten by homemade spreadable fruit though I still call it jam. Sounds nicer.

Small Batch Raspberry Jam
* This recipe takes about 20 minutes, stays fresh in the frig for about 6 weeks.


Over low heat, dissolve 1 packet unflavored gelatin in 1/3 cup water.



Stir these goodies into the saucepan and bring to a boil:
3 cups fresh raspberries, 3 tbs honey, 2 tsp lemon juice, 2 tsp lime juice.



Hey! Nobody told you to stop stirring! Reduce heat, cook for 5 more minutes. Poor into jam jars and refrigerate.


* No pectin, all fruit, quite yummy, must be stored in the frig.
** Yes, you can use this recipe with other fruits, but why would you want to?

1 comment:

Tasha said...

Wow ~ just came upon your website while searching for 'high altitude baking' (I live in Santa Fe, New Mexico at 7,000 ft. altitude) and am delighted with your website and postings. NICE raspberries (all seven of 'em =) Can't wait to try this recipe, especially as it isn't loaded with sugar. Thanks!