After my scrapbooking paper bag class Sunday, I went to my mother's house to learn how to make raspberry jam. It's a very easy recipe...the only part that poses a problem is the fact that I don't grow my own raspberries like she does. So we had to use a bunch of the fresh raspberries she had just picked (3.5 cups worth, to be exact).
One thing she was absolutely specific on was using this pectin with MCP:
She said she has tried others, and they seriously just don't work as well.
So, first thing's first: take 3.5 cups of raspberries, rinse them, and then start smashin!
Then add 1/2 cup fresh lemon juice....or, this stuff. Which works just as well.
Stirrrrr all that together. 
Add the pectin little by little, making sure it all gets dissolved. We don't want any clumps in our jam! Then you are supposed to set it aside for 30 minutes, stirring every 5 minutes of that 30 minutes. You don't have to stir exactly every five minutes.....several times throughout that 30 minutes would be sufficient.
Then add one cup of light corn syrup. Stir.
Then add sugar.....I believe we used 4.5 cups? Stir that for a long time to make sure all the sugar is totally dissolved.
Then use a funnel and dump the jam into jars as my mom is doing here:
Put the lids on the jars and let them set out on the counter for 24 hours before storing them in the freezer.
2 comments:
Mmmmm, looks yummy!
This does look yummy!!
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