Wednesday, July 14, 2010

Raspberry Hell

I woke up this morning, determined to work out.

I pounded some coffee, threw on a sports bra (casually throwing on a sports bra is no easy task, by the way... there's always quite a bit of wriggling and squirming involved... and if you're a woman, you understand what I'm talking about), bemoaned the fact that I NEVER refill the Brita pitcher when I empty it, and headed for the door with much resolve to end my exercise draught.

I opened the door to step out onto our porch... and I died. I also realized that I've apparently, lived a wretched, sinful life. Because it was HOT!!!

So God, if you're reading this... I'm sorry.

I turned around, seared the palm of my hand on the door knob, and returned to the relative comfort of my air conditioned home.

And made Raspberry Jam.

What you'll need:
2 Quarts raspberries (fresh is best, though I've been told you can use frozen berries, if it's all you've got)
1 Package powdered fruit pectin (they're in little 1.75 oz, brown packages)
7 Cups sugar
1 Tablespoon lemon juice

Crush all your berries until you've got five cups; if they're not totally crushed, fear not... raspberries seem to break down easily when they get rolling. Stir in the pectin and heat over high heat until mixture come to a full boil, stirring constantly. Add sugar all at once and return to a full boil. Boil for one minute, stirring constantly. Remove from heat. Ladle into hot, sterilized jars, leaving 1/4 inch headspace. Process filled jars in the boiled water canner for 5 minutes.

I'd give this jam an A- and my husband would give it a solid B+ (he doesn't really like raspberry seeds).

Please the Lord today. Make this jam.

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