6.08.2016

Raspberry Marmalade


This last year was a great year for lemon's. I have a freezer full of lemon juice, lemon zest and lemon sections for marmalade. I then purchased these beautiful local raspberries. Out here we are blessed with very good berry business's locally. 






* Put a teaspoon and small saucer into the freezer for the gel test later.

Ingredients

6/8 cups raspberries app 2/3 pounds
2 cup of lemon pulp
1 thinly sliced lemon
3/4 cup of water
3/4 cup of lemon juice
1/8 of a teaspoon of baking soda
3 cups of sugar
juice of one lemon about a 1/3 cup



This will yield you 8 to 10  8 oz. jars of jam. It is a good idea to have all your ingredients cut and measured out prior to starting. This makes the jam making process so much easier. First thing to do is get your lemon slices and put them into a small saucepan with the water and lemon juice. Bring it up to a slow simmer and add the baking soda and keep on low for approximately 15 minutes or until your peels have softened.






If you want to learn how to cut and section your citrus go here. It is so easy to do once you get the hang of it.  Please do not be to picky the bit of rind and pith you may miss will add to the flavor and texture. Marmalade = tangy





While your lemon peels are getting ready you can place your raspberries and lemon pulp into your pot. I use a Copper Pot because it gives the even amount of heat for my jam making. I do large batches and the heat is extremely important for me to get the gel.






At this time you can smush your raspberries to the consistence you want. Be aware that they do cook down a lot when the heat hit's them. I wait until all the ingredients are in then stir this gives it just the right amount. After all it is a good thing to get a nice big raspberry on your toast.








Now add in your peels liquid and all. Bring the ingredients up to a rolling boil while stirring.


Your jam will start to change color and consistency. Keep this jam going until it reaches a temperature of 220 to 222. This is the key to the gel point with no pectin. If like me you have been canning a while you can tell when the jam has gelled. But for any beginner please use the spoon test.





Ok the jam should be ready for the jars. Turn off the heat and get your jar's ready to fill. Skim the foam off the top.Why do you get a bit of foam? Well like strawberries they have a bit of foam here is the rest of the story on that foam!



 Fill the jars to 1/4 inch from the top. Wipe the rims clean and cap them putting the screw band taunt onto the top. Give the jar's a 10 minute water bath. Once done remove and let them cool completely. Once cooled remove the bands, wipe clean and store in a cool dry spot. Label and date.












This is a Beautiful Jam !













Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information and available classes.


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