Raspberry Jam

by Scott Smith

It’s definitely that time of year again. It might sound corny, but I get a real sense of satisfaction from “putting food by.” Last year my only batch of jam that turned out was the plum jam. This year there have already been two jam successes: hot pepper and the raspberry jam made with my very own raspberries. I was quite pleased with my yield (28 jars with the help of some strawberries added to the final batch). I had two 1-gallon sized Ziplock bags full and I’m sure that next year I can double that if I get out in the woods at peak season instead of before and after. I’m pretty sure it will be less work too.

So, here are the remnants of the first jar of jam thoroughly enjoyed by all.
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