Last summer when we were picking our bumper crop of raspberries, we froze most of what we picked because I simply didn’t have the time to make jam
(we picked several kilos of fruit every day for a couple of weeks; here’s hoping for another crop like that this year!)
This week, I took the enormous size-of-a-beachball bag of raspberries from the freezer. Someone had put over 7 kilos of fruit into one large bag… (not looking your direction, beloved husband)
So we started into a mammoth jam making session over the past 2 days.
40 jars later, one hideously boiled-over burnt stove top, I think we have enough to last us until the summer.
YUM!!! Do you strain the seeds out or leave them in? We don’t get a lot of raspberries here in southern Maine so I only manage to get about 4 half pint jars. It’s hard to make it last through the long winter! You are so fortunate to have such bounty! Enjoy!
YUM Emily! WoW you must eat alot of Jam ! you could go into the Jam business and sell it!
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Ann, I leave the seeds in (makes it extra fun to spend an hour picking them out of your teeth!!) We eat a couple of jars a week, so I’m wondering whether these will last until next summer! Every year I plan to have approximately 100 jars ready when we pick and make it as they come in fresh, but jars and time tends to be hard to come by at the right time! Lovely to hear from you X
I DID think of that, but we eat it far too quickly, and I’m not the most consistent jam maker- the consistency varies from lovely and set to very runny… delicious, nonetheless!!
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