In Oregon we are still enjoying berry season and we are now on to the raspberries and blackberry varieties. I am not sharing a recipe today, I’m just sharing inspiration to get on out there, if you haven’t already and procure a 1/2 flat (or full if you make a lot of jam or want extras) of raspberries or blackberries and make up some jam. A 1/2 flat made 14 small jars of jam. We happen to have extra freezer space so I’ve always made freezer jam. I really love the uncooked raspberries with the fresh flavor. It’s a delicious way to extend berry season throughout the year. And a jar of jam makes a great hostess gift any time of year. I recommend making jam if you haven’t before. Go buy some berries, canning jars with lids, pectin and sugar and follow the recipe in the pectin box to a T. You can get some low sugar varieties of pectin for a more natural, less sugary flavor. Whatever you choose it’s going to be yummy!
I only use berries and sugar. Freezes well too. Just use 1 cup of organic sugar to 1 cup of organic berries. Heat for about 30 minutes on a low boil. Put in jars, let cool and freeze. Your jelly looks amazing!!!!!!
Yum! Thanks for the tip, Nancy! I’ve already frozen my extra berries but I look forward to taking those out when it starts raining and taste some summer!