Ah, raspberry season, which means it’s time to put on those long-sleeved shirts and start picking those coveted red berries and make some jam. While we love a good raspberry galette in this household, nothing beats a good homemade raspberry jam to savour in the cold winter months.
That taste of summer can be captured in a jam quite easily, but in order to make a superb raspberry jam, it does take a little more work. I was determined this year to try the no sugar needed pectin, as the amount of sugar I pour into my jams each summer makes me cringe slighty.
Yes, I know that you need a sugar to set your jams and I definitely consider jams and jellies a “treat” in our house. I did however, want to try to find a way to cut the sugar out and to taste test the no-sugar needed jams.
The one piece of sage advice I can give regarding raspberry jam making is that you simply have to remove the seeds in half of your crushed raspberries. I do not enjoy an overly seedy jam and neither does my family.
I absolutely adore my old-fashioned berry crusher, also known as a chinois. If you are lucky, you can find them at antique stores – mine was only a $20 purchase! There is a gorgeous three piece set here, and while it doesn’t have the same feel as using an antique, I highly suggest purchasing one to use!
Old-fashioned simplicity at it’s finest.
Place the berries in the chinois.
Swirl the wooden pestle around, crushing the berries.
Keep on rolling and swirling and then look at the beautiful raspberry liquid that comes out!
My dears, I may only use this during canning season, but it is one of the most important pieces of canning equipment I have.
Oh, the smell of crushed raspberries, ready to be cooked and made into jam, what a seasonal delight this is. The tangy scent wafting through my kitchen, the red spatters on my apron, nothing says summer to me like this does.
Since jam making is a long process and thus a very long-winded post, I have put all the step by step instructions in the recipe format at the end of this post for you to print out and use.
I tried the honey in the recipe and I must admit, it’s fantastic. When you are using the honey make sure to use the ripest, sweetest raspberries possible as you can only use up to one cup of honey.
So one of these is the honey jam and one of these is the sugar.
Which jam do you think is which? What a color difference! Both batches are from the same bucket of berries, the only difference is that one of these jars was made with honey and the other sugar.
Now, look at all the seeds in this jam as well! Now you can see how important it is to the quality of the jam that you sieve out the seeds, you would have a jam that is entirely seeds and no jelly if you didn’t.
Make sure not to double the recipe but you want to know my trick? I get out two pots at the same time and cook two batches side by side on the stove. I then have all the jars ready to go – I do 500 ml jars – and can then process all the jars at once since they are larger. Really, a 500ml jar does not last that long in our family!
As these two stinkers can attest. The honey jam started rapidly disappearing as soon as it was made!
Happy Canning Everyone!
** Remember to join ZIPLIST to create your own online recipe box and then click SAVE on my recipe below to add it! I use my online recipe box ALL the time! **