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Post  camprn on 8/14/2010, 11:09 pm

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
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Post  chocolatepop on 8/15/2010, 12:40 am

THIS.IS.AWESOME* says niece as she munches on toast and leftover jam*
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Post  glasgrl on 8/15/2010, 9:09 pm

OH, my goodness! Shocked
(adds another recipe to those to be made this week)

-Michelle
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Post  Chopper on 8/16/2010, 1:36 am

You don't use pectin?
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Post  camprn on 8/16/2010, 8:57 am

@Chopper wrote:You don't use pectin?
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.
Link 1
Link 2
Sometimes I will use apples or large crabapples to get added pectin into the berry preserve/jam.
Link 3

Raspberry jam w/ honey Jam2
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Post  chocolatepop on 8/16/2010, 2:09 pm

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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