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Raspberry jam w/ honey
4 posters
Page 1 of 1
Raspberry jam w/ honey
Yield 3 1/2 pints.
3 cups raspberries
1 1/2 cups honey
mash the berries in a saucepan heat to a boil and cook down for 15 minutes. Add honey and bring to 9F degrees above boil point. cook for 5 minutes. Remove from heat and beat with a wire whisk for about 6 minutes, spoon into hot jars. leave 1/4 inch head space. clean rim, complete seals, boiling water bath 10 minutes
3 cups raspberries
1 1/2 cups honey
mash the berries in a saucepan heat to a boil and cook down for 15 minutes. Add honey and bring to 9F degrees above boil point. cook for 5 minutes. Remove from heat and beat with a wire whisk for about 6 minutes, spoon into hot jars. leave 1/4 inch head space. clean rim, complete seals, boiling water bath 10 minutes
Re: Raspberry jam w/ honey
OH, my goodness!
(adds another recipe to those to be made this week)
-Michelle
(adds another recipe to those to be made this week)
-Michelle
glasgrl- Posts : 44
Join date : 2010-07-31
Location : Madison, WI
Re: Raspberry jam w/ honey
No added pectin in this recipe. There is a moderate amount of natural pectin in the rapsberries and I think that the whipping of it helps to stiffen the end product, which turns out to be a soft spread, a preserve.Chopper wrote:You don't use pectin?
Link 1
Link 2
Sometimes I will use apples or large crabapples to get added pectin into the berry preserve/jam.
Link 3
Re: Raspberry jam w/ honey
YES! Be prepared with a waterbottle and sweatband with the whipping, but it really does release the natural pectins. It was runny at first but as it cooled quickly thickened up and is "yummy mama, MORE PLEASE"- preschooler quote.
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