How fast can you go?

The almost wild raspberry bush outside the front door is brimming with berries right now,  and after a quick picking venture this morning, I realised that handful of raspberries on my morning cereal wasn’t going to make a dent in the mushrooming supply. There were two tupperwares in the fridge already, and I picked a third before the raindrops started coming down. Would there be enough to make some jam?

A quick experiment with measuring cup revealed about six cups of berries, excluding the ones still on the bush, and a look in the pantry showed I had almost four cups of sugar, partly raw/organic and partly regular white. I had lemons, I had limes, and I had about an hour of vacation time to kill before heading into town to meet canning buddy for lunch.

Let me just say an hour is more than enough time to pick and process five jars of glorious raspberry lime jam, with enough left over to decide that it tastes pretty damn good.

Who said jamming took time?

Raspberry jam with a hint of lime
6 cups raspberries
4 cups sugar
juice of 2 limes
juice of 1 lemon

Mix all ingredients and heat gently until sugar is dissolved. Then bring to a rolling boil and cook for 5-6 minutes until it starts to set when you put a blob on a freezer cold dish.

Bottle in sterlized jars.

Water bath if you think these will last more than a couple of weeks before you eat them up. I somehow don’t think they will.

1 Comment »

  1. Yum yum! Our raspberry plants aren’t that prolific!
    Hoping to buy a flat of blueberries at the wholesale place tonight. Add lime there? I’ve done ginger before.

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