Sunday, August 14, 2011

Easy Raspberry Jam


In August we like to pick raspberries at Pincushion Mountain near Grand Marais.  With a few cups of wild raspberries, you can make this raspberry jam with a super intense flavor.  I guarantee that you'll never see a recipe for jam that is simpler than this!


Easy Raspberry Jam
Makes 4 cups
From Epicurious

4 cups raspberries
4 cups white granulated sugar

Preheat oven to 250 degrees.  Place the sugar in a pie pan and heat in the oven for 15 minutes.

In a medium saucepan, cook the berries over medium-high heat.  Mash them with a potato masher and stir frequently until they reach a full boil.  Boil for one minute.

Add the heated sugar and bring to a boil again.  Boil for 5-7 minutes, until the mixture thickens.  To test it, dip a cold metal spoon into the pot, lift it out and flip it over. If the mixture clings to the back of the spoon in an even coating then it is done. 

Cool and transfer to clean jars with tight lids.  The jam will keep for several months in the fridge.

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