One of my favorite things to do at the end of the summer is pick berries and make jam. It’s my way to save a little bit of summer in a jar. This year, I tried something new and picked golden raspberries. Aren’t they pretty?
I have learned it is a good idea to add sugar to your berries on an as-needed basis while you are cooking it. Last year, the berries I picked were super sweet, so I used about half the amount of sugar listed in the recipe. This year, the berries are a little more tart — so I ended up adding more sugar than last year. I think I used around 3 cups this year.
Save a little bit of summer this year by making some delicious jam to enjoy all winter long!
Raspberry Jam Recipe (no pectin)
4 cups raspberries
4 cups sugar
Step 1: Put sugar into an oven safe dish and warm in a 250 degree oven for 15 minutes. (Warm sugar will dissolve better into your berries in step 3.)
Step 2: Put berries into saucepan. Mash with a potato masher. Bring berries to a boil and allow to boil for 1 full minute while stirring constantly.
Step 3: Add the warm sugar bit by bit, stirring constantly. Return mixture to a boil (stirring constantly) and allow to boil for about 5-10 minutes or until a gel forms. *Note: The gel is not going to be super thick, but you can test the mixture’s thickness by dipping a cold spoon into the mixture. If the gel forms a layer on the spoon, it is ready to put into your jars. Sometimes this step can take up to 15 minutes.
Step 4: Remove from heat and pour into jars. *If you plan to can your jam for long term storage, you can use a boiling water bath canning procedure.
Yield: About 2 quarts.