We're Jammin'! Make a Sweet Red Raspberry Spread at Home
Some of my fondest memories are learning to cook things. My friend Martha used to take me berry picking and we would make the most delicious treats! There is still time to whip this up this year. I just stopped by a fruit stand the other day and bought a flat of raspberries. Here is a recipe so easy even your kids can do it - so involve your kids, have them wash the berries and measure out the sugar. They will learn something and create a memory!
Ingredients
4 baskets fresh raspberries (aprox)
Sugar
Sure Jell Premium Fruit Pectin Pink Box (or your favorite)
Related: 9 ways to work fresh raspberries into your day
Directions
1. For one batch you need four to five clean jars (these are 12 ounce jars). I just put mine in the dishwasher.
2. Put berries in a large colander and rinse them well. Once washed, crush the berries, one cup at a time. You can use a potato masher and smash them up. I use a food processor as we like them with less fruit pieces. You can choose your preference. Once this was finished I strained half the berry's seeds. This is optional, just personal preference. You will need 4 cups of berries for one batch. Set rest aside.
3. Measure exact amount of sugar (3 1/2 cups) and add to a sauce pan (do not reduce sugar or jam will not set). Stir in 1 box of Sure Jell Pectin (or your favorite brand) and mix thoroughly. Stir in 1 cup water. Bring mixture to a boil on med/high heat. stirring constantly. Boil and stir one minute. Remove from heat. Stir in fruit or juice mixture (4 cups crushed raspberries) quickly into hot pectin-sugar mix. Stir till thoroughly mixed.
4. Pour into clean containers, leaving 1/2 inch space at top for expansion during freezing. Cover. Let stand 24 hours at room temperature. You can refrigerate for 3 weeks, otherwise you can store it for up to a year in the freezer.
- By Cindy Hopper
For 8 more homemade syrups and sauces to sweeten things up, visit Spoonful!
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