~ Kitchen Conversations ~
about jam . . .
Husband to Wife: “You should show them how to make jam.”
Wife to Husband: “Everyone knows how to make jam.”
Husband to Wife: “I don’t think so!”
Wifes Excuses to Husband:
I don’t Want to get my nice Camera all Sticky.
I’m making three batches at once, which leaves me little Camera time.
I have a vast number raspberries . . . They have kept us hopping. Speaking of hopping . . . did you know that Grasshoppers really like Raspberry bushes? They do! I hate them! I really hate them! Once while huddled deep inside the ruins of all our raspberry bushes, one of those critters jumped in my hair. I slapped at it . . . It slapped back! To make a long story short, I told my husband I was never, ever going back in!!!!! It seems I’m back . . . until a Grasshopper hops in my hair again. I promise if it happens one more time . . . I’m GONE!
So . . . Why the lack of posts and pictures lately?
Honestly now . . . I truly was making 3 batches of jam all at once. I was stirring with my left hand, my right hand and had one foot stirring the other bowl! Not really, but you get the picture. Doesn’t everyone know how to make super easy, yummy, delicious freezer jam? Let me know, because I do plan to make another batch and I could snap a few pic’s here and there. I am pathetic though, I just can’t seem to run this food blog and take care of my house, yard and Garden all at the same time. I have froze more bags of raspberries than I can count, blanched peas, broccoli and soon to be beans and corn. My freezer is FULL, and the garden is still producing. When things slow a bit, I will begin to make some Tarts, pies, Cheesecake, muffins, Creme Brulee, etc with all these fabulous berries. Until then . . . I will just continue to `roll my eyes` everytime I walk outside. (I truly wish I had a bit more Farm Girl in my genes)
RASPBERRY HUCKELBERRY FREEZER JAM
3 – 1/4 Cups of Crushed Raspberries
*You could also use Strawberries, Blackberries, etc.
1/4 to 1/2 cup of uncrushed Huckelberries
1/4 cups Fresh lemon juice (2 large lemons)
4 – 1/2 cups of sugar
1 cup light corn syrup (Karo)
1 box of MCP Premium fruit Pectin
*I like MCP the best
YIELD: 7 CUPS OF JAM
Use firm but ripe Raspberries. Wash and rinse containers with tight fitting lids. I used 1 and 2 cup jars. Prepare the fruit using a potato masher for best results. Don’t puree, because you want small bits of fruit in the jam. (I also added 1/2 cup of Huckleberries as well, but you don’t have to. (If you aren’t adding the huckleberries use 3 1/2 cups crushed berries.)
Measure exact amount of prepared fruit along with the fresh lemon juice into a large bowl.
Measure exact amount of sugar into separate bowl. (Reducing the sugar or using sugar substitutes will result in set failures – It will be a bit runnier)
Gradually stir 1 box of MCP pectin into the fruit. Mix thoroughly. Set aside for 30 minutes, stirring every 5 minutes to dissolve the pectin thoroughly.
Pour 1 cup light Karo syrup into fruit mixture. Mix well. This prevents sugar crystallization during freezer storage.
Stir in sugar gradually. Keep stirring constantly until the sugar is completely dissolved and no longer grainy. (This is really important….don’t get in a hurry)
When all of the sugar has dissolved, pour into prepared containers, leaving 1/2 inch space at top for expansion during freezing; Cover with lids.
Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks. Otherwise, store in the freezer for up to 1 year. Thaw in refrigerator.