Ahh, the long days of summer. For many of us, a simple sound, smell, or taste can bring back memories of those glorious summer days of our youth. Be it the crack of a bat getting a solid hit on a fast pitch, the aroma of chlorinated-water-soaked beach towels drying in the sun, or the fresh-picked tang of crab apple rubbed to a perfect shine on the front of our T-shirt, our senses capture the essence and feel of summer.
I’ve never been much of a gardener, but the previous owner of the house we bought two years ago was. We inherited a prolific raspberry bush. With the help of springtime bumble bees, gentle rains, and the long-casting rays of the summer sun, it magically produces unique buttons of deep red, sweet, tangy raspberries.
The other evening, I was out watering the plants when I noticed the bush was covered in juicy, ripe raspberries. I headed into the house and collected my berry basket. Back outside, I gently plucked the berries, and soon, my basket was full!
Fresh-picked raspberries only last a day or two; if only we could preserve summer’s fresh, tangy sweetness.
Well, of course, we can!
This simple recipe for raspberry jam captures summer in a jar!
Ingredients:
3 cups fresh-picked raspberries (do not pack)
2 cups granulated sugar
2 tablespoons fresh-squeezed lemon
Place two small saucers or plates in the freezer. You will use these to test if your jam has been appropriately set. Wash and pat dry fresh raspberries. Mix the lemon juice, granulated sugar, and raspberries in a large saucepan. Heat on low heat, stirring constantly until the sugar dissolves completely.
Raise the heat to medium-high and bring it to a boil. Continue boiling for 10 minutes. Remove from the heat while you test whether your jam is set.
Take out one of your chilled saucers or small plates. Place a small spoonful of jam onto the cooled saucer. Let sit for 30 seconds. Touch the cooled jam with your finger. If it resists or wrinkles, it’s set. If it doesn’t resist or wrinkle, return the saucepan to the heat and continue to boil for another 1-2 minutes. Retest.
Your jam is ready! Unless adequately preserved or canned, it should be kept refrigerated for up to 10 days or frozen for up to 3 months.
You must process your jam carefully to preserve it for extended storage. Always follow a tested recipe.
I chose to preserve my jam using the hot-water bath method so I could open a jar of summer on the coldest days of winter.
All photos by Paulette Rodriguez
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