|raspberry jam at the beginning of the process|
|all of ONE jar of raspberry jam!|
Raspberry jam is one of the easiest jams to make. The biggest amount of labour is in picking the berries, actually - once that's done, you just wash them, dump them in the pot with sugar, boil, and you're done. To be specific: I make my jam by weight, European style. Five parts berries, four parts sugar, so 1kg of berries to 800g of sugar, or, in this year's case, 200g berries to 160g sugar. For jam, I never use commercial pectin, it works quite well without, and I like the taste much better that way (jelly is a different matter; I have yet to manage a jelly without pectin. I might try it with the concord grapes this fall.).
|a rolling boil|
|jelly test (see the drip?)|
|black currant skimmings|
Life, the Universe, and This Year's Jammin'. Come on over and try some.
|the completed glory|