The weather was absolutely perfect this past weekend! Cool, low humidity and the perfect time to pull out the big pot to do some canning.
During the week, my kids and I went raspberry picking to a nearby farm. Raspberries were just in season to start picking. For a low volume day, we still ended up filling 5 pints. My kids helped themselves to plenty of raspberries while picking. So once we arrived back home, I picked through them and layered them on cookie sheets to freeze them for later use.
In the past, I had canned blueberry jam which lasted us all winter. The kids especially loved adding a small dollop to plain yogurt (which I feel is way healthier than eating other yogurt that is filled with sugar).
Raspberry Preserves were so easy to make and only took 2 ingredients – raspberries and sugar! Raspberries are considered to be a low pectin fruit, though I was able to get it to thicken enough. Somewhere between a sauce and jam. But boy, it is delicious! I secretly was grabbing a spoon and pulling out a jar from my fridge…yes eating it by the spoonful! But don’t tell…
Can’t wait to use it in future recipes (keep an eye out!), spread on toast, mixed in yogurt, topped on ice cream! Oh my!
(or just eat by the spoonful…if you can’t resist)
2 lbs. fresh raspberries
4 cups sugar
Combine the berries and sugar; let stand until the juices begin to flow about 10 minutes. In a large saucepan, bring to a slow boil until sugar dissolves. Stir frequently until the mixture thickens. Remove from heat. Ladle hot preserves into sterilized jars, leaving a 1/4 inch headspace. Place the 2 piece cap on the jar. Process for 15 minutes in a boiling water canner.