Jammin

I finally managed to get enough raspberries from my garden to make some jam for my husband.  Raspberries are his favorite - so I don't usually have enough to attempt jam.  But since I made myself blueberry jam already this summer (my favorite), I figured I should be nice and do some raspberry for him.

I managed to get 2.5 cups all in one picking form my plant and supplemented with store bought that my Mum had dropped off as a little anniversary treat (she also knows how much he loves raspberries!).

I just used a basic recipe - 4 cups of berries, 3 cups of sugar and 1/4 cup of lemon juice.  I tend to make long-boil jam since I don't plan very well for when I am going to can things, and always seem to forget to buy pectin.  Regardless, since I was doing just a small batch it didn't take very long at all.

I have made the mistake in the past of trying to make long-boil jam based on the plate test and spoon test...and ended up with jars of what almost seems like candy.  To the point where I had to heat it in the microwave to get it out of the jars!  Since them I have invested in a candy thermometer.  Although it can vary a little bit, typically jams reach "gel" at 220 degrees F.  Depending on what I am making I usually aim for 218 degrees, since we like to have our jam a bit softer so we can put it pancakes or ice cream.

End results - 3 jars of delicious raspberry jam...note that a jar is already missing in action!