Friday, August 22, 2008

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 forté, 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? This is a yummy, homemade, spreadable fruit recipe 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.


Iron Needles said...

I bet you will have plenty more raspberries next year. Wonderful Guy eats our berries fresh. The last two years our little 4-yr old little bush has produced more than he and the birds could put away

Anonymous said...

You garden at over 6,000 feet and to top that off, Utah had a cool spring this year. So all in all, I think you did pretty good.