While up at Otisco Lake in the Finger Lakes this past weekend, I had the opportunity to make raspberry jam from scratch. Since this was one of the items on my 101 in 1001 list, I knew I had to take advantage of the opportunity while I could since I wasn't exactly sure the next time I'd be around pick-your-own fruit and friends who wanted to make jam as well. To pick our berries we went to Burrell's Navarino Orchard in Syracuse and were each able to fill up at least a pint of raspberries.
This recipe from Martha Stewart Living is pretty close to the recipe we used to make the jam. Here's what you need:
4 cups fresh raspberries
1 (1 3/4 oz) powdered pectin
2 Tbsp lemon juice
6 1/2 cups sugar
The instructions are fairly straight forward albeit a little long to post in their entirety. Needless to say I was so excited to help make jam and reap the spoils of what we made. I was able to take a jar back to Philadelphia with me which I'm planning on saving for the cooler months.
That's all for now,