Raspberry jam w/ honey

camprn on 8/14/2010, 8:09 pm

Yield 3 1/2 pints.

3 cups raspberries
1 1/2 cups honey

mash the berries in a saucepan heat to a boil and cook down for 15 minutes. Add honey and bring to 9F degrees above boil point. cook for 5 minutes. Remove from heat and beat with a wire whisk for about 6 minutes, spoon into hot jars. leave 1/4 inch head space. clean rim, complete seals, boiling water bath 10 minutes

chocolatepop on 8/14/2010, 9:40 pm

THIS.IS.AWESOME* says niece as she munches on toast and leftover jam*

glasgrl on 8/15/2010, 6:09 pm

OH, my goodness! Shocked

(adds another recipe to those to be made this week)

-Michelle

**Chopper** on 8/15/2010, 10:36 pm

You don't use pectin?

camprn on 8/16/2010, 5:57 am

Chopper wrote:You don't use pectin?

No added pectin in this recipe. There is a moderate amount of natural pectin in the rapsberries and I think that the whipping of it helps to stiffen the end product, which turns out to be a soft spread, a preserve.
Link 1
Link 2
Sometimes I will use apples or large crabapples to get added pectin into the berry preserve/jam.
Link 3

chocolatepop on 8/16/2010, 11:09 am

YES! Be prepared with a waterbottle and sweatband with the whipping, but it really does release the natural pectins. It was runny at first but as it cooled quickly thickened up and is "yummy mama, MORE PLEASE"- preschooler quote.

	They can't revoke us all for trying...
	Gardens are a form of autobiography.
	One of the most delightful things about a garden is the anticipation it provides.
	http://thezimmermannfamilytoo.blogspot.com

Raspberry jam w/ honey

Raspberry jam w/ honey

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