Home once again with a cooler full of purple raspberries as souvenirs of our trip to Upstate New York reminding us of many fond memories. After a day of catching up on sleep, laundry and general house cleaning after the kitties party while we were gone we tackled the task of making raspberry jam on Thursday morning. The berries were now three days old and it was time. Raspberry jam has got to be the easiest thing to make. There is very little to do other than wash the berries, and mix them with sugar, pectin and lemon as they are heated. We were finished with the jam before noon, just in time for lunch.
We started with 8 pints of frosty NYS purple raspberries. I love the color variations seen as they were tossed into the pan.
We made 9 1/2 pints of raspberry jam of the deepest color purple. There’s nothing better than fresh homemade raspberry jam. Dee-lish!
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