Raspberry-Lemon Jam 2021

 

The essential, traditional test

 Another brief post to record life chez Aurora. We took advantage of this morning's cool temperatures--and having invested in several boxes of berries at yesterday's farmer's market--to make a batch of raspberry jam. We did not skimp on the lemon juice and zest so it's nicely lemony. This year's recipe mirrored what we did in 2019:

For each pot:

6 cups of rinsed berries, mashed and cooked over medium-heat for 15 minutes. 

Add to raspberries and then cook for about 10 minutes:

4 cups of granulated sugar
1/4 cup lemon juice
zest of one large lemon (about 3-5 tablespoons)

Use cold-plate test to determine that jam is ready to go into sterilized jars.

2 pots of jam = 14 jars (aka 13 cups) of raspberry delight

The apricots we bought yesterday need a few days to ripen a bit before we can move onto this year's apricot preserves.