side projects, I have been quite distracted in July! Now that it's August 1st, I'll get back to it!
Honestly, is there ANYTHING better on the entire planet than a peanut butter and
jelly sandwich with homemade raspberry jam? I think not!
Seriously, I think not. I have been doing posts lately with all these expensive
ingredients... lobster, lamb, crabs, etc. etc.
So today I was flipping through galleries of photos and came across these
beauties and my mouth was literally salivating, reminiscent of Pavlov's dog!
Perhaps because we are all out of raspberry jam (there is a grown woman
sitting behind my computer literally pouting) and raspberry season will be
upon us soon, I thought I would share this easy, low sugar jam with you all today!
When he has berries that are slightly past saleability he is generous enough to deliver them to me!
(Of course, the free jam that he gets out of the deal probably doesn't hurt!)
I only pray he has a few quarts of rejects soon as he is getting $5 per PINT on the stand!
Pray with me people!
rewards are innumerable! Namely garden fresh produce all winter long!!
If you have a dishwasher, that is the easiest way to clean jars.
Mine happens to have belonged to my husband's Grandmother so it has seen lots of use!
Used canning pots are readily available at garage sales and on Craigslist for peanuts.
Don't spend the money for a new one.
I like Ball brand low sugar pectin. It comes in a 4.7 oz. container. You can make
23 half pints with one container so it is much cheaper!
most of the time, the foam disappears after the cooking process is complete.
You can add 1 Tbsp. butter or margarine to deter the mixture from foaming
but read on to avoid the extra fat and calories.
because at this stage it foams a lot!
You don't want it to boil over because you could get badly burned!
tools that was less than $20 and it really is a time saver (not to mention a burn saver)
Increase processing time if you are over 1000 feet elevation.
Turn off heat and let the jars sit in the hot water for another 5 minutes.
Remove jars to counter. You will hear the jars pop. This means they are sealed.
Let them sit for 24 hours without disturbing to ensure the jam jells.
After 24 hours check for seal. (Lid does not flex up and down when center is pressed.)
If lid flexes the jam should be stored in the refrigerator.