Hey dear readers, I hope everyone has enjoyed their Canada Day long weekend! It’s been so long since I last wrote a blog. And here I am today, back at my blog. My Canada Day weekend was amazing!! I attended the Blue Jays game on Canada Day and saw the massive celebration at the Rogers Centre, it was sensational! Apart from all the crazy things I did on Canada Day, like seeing the giant rubber duck at the Redpath Waterfront Festival and the CN Tower celebrations, which was so impressive; I had the privilege of going to one of my friends place, whose mother loves making homemade jams and boy are they delish! Plus, she has a backyard where she grows her own raspberries. I was so inspired and in awe by the way she made jams and sold in bulks, that I decided to try making one on my own. Also, because my assignment had to do something with preservation.
So, I have been reading a lot on canning and preserving, lately. There are a ton of benefits to canning: knowing your food is BPA-free as well as healthy, preservative-free and doesn’t contain harmful additives. The taste is superior to commercially canned products. It’s eco-friendly because you reuse your jars. Food lasts for over a year unopened and also it is economical when you buy produce in season. Therefore, I decided on making a homemade raspberry jam. Below, you would find the recipe for the jam, it’s pretty easy to make and it doesn’t take long. You could make the jam from either fresh or frozen berries, but it is in best interest if you use fresh berries. Plus, it’s the season for raspberries, so why not get some fresh ones from the farmers market.
Prep Time: 10 minutes
Processing Time: 10 Minutes
4 cups (1000 ml) fresh raspberries
1 pouch (85 ml) CERTO Liquid Pectin
6-1/2 cups (1625 ml) granulated sugar
2tbsp lemon juice
Wash jars, rings, and lids. Place 3 to 4 clean 500 ml mason jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. (I did mine in batches, as the saucepan wasn’t big enough for so many jars).
Heat lids in hot water, not boiling. Keep sealing lids hot until ready to use. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.
Put the raspberries in a large, deep stainless steel saucepan on medium heat and gently crush them.
Add all of the sugar and stir continuously.
Add the lemon juice and mix all the ingredients well. Bring to a boil, stirring all the time.
Over high heat, bring mixture to a full rolling boil that cannot be stirred down.
Add the liquid pectin, squeezing the entire content from the pouch. Continue stirring bringing it to a full boil again; boil for 1 minute, stirring constantly.
There are multiple ways to “test the jelly point”. I have used the sheeting off a spoon method and a thermometer. So I continued to stir and let the mixture boil until it reached 220 degrees and was sheeting. When your raspberries and sugar have reached 220 degrees and are sheeting remove from the heat. If you encounter frothy foam simply skim off of the top.
Ladle hot jam into the sterilized jar, leaving 1/4 headspace. Wipe the rim of the jar removing any jam residue. Centre hot sealing disc on the clean jar rim. Screw band down until tight, do not over tighten the rings.
Return the filled jars in the canner. Ensure that all jars are covered by at least one inch of water. Cover canner and bring water to full rolling boil before starting to count processing time.
When processing time is complete, turn the stove off, remove the canner lid; wait for about 5 minutes, then remove the jars without tilting and place them upright. Cool undisturbed for 24 hours. After it has been cooled, check the jar seals. The sealed lids should curve downward and should not flex up and down when center is pressed. Once all the centers of the jars have set, you’re done!
This jam is divine!! It has a pronounced raspberry flavor to it. It has the right amount of tartness and sweetness to it but not the cloying sweetness. It has a smooth and uniform consistency. You can slather it on buttered croissants, sandwich it with peanut butter, spread it on a hot English muffin, or stir it into yogurt. However you apply it, it’s one of those classic down-home comfort foods that can make just about anything taste better. But I for one, like my raspberry jam with scones and chantilly cream; a classic combination.
Also here is a recipe for the scones I made at home –
Preparation time – 10mins
Cooking time – 10-15mins
1kg self rising flour
250g icing sugar
250g butter (cut into small chunks)
50g baking powder
1 egg (for glaze)
Preheat oven to 425°F. Sprinkle large rimmed baking sheet with flour. Whisk flour, icing sugar, and baking powder in a large bowl. Add the butter, then rub in with your fingers until the mix looks like fine crumbs.
Heat the milk until warm. Make a well in the dry mix, then add the milk and combine it. Knead the dough gently over 2-3 times until it’s a little smoother.
Pat out dough to 1-inch-thick round. Using 2 1/2-inch-diameter cutter, cut out scones.
Brush the tops of the scones with beaten egg, then carefully place onto the baking tray.
Bake for 10-15 mins until risen and golden on the top.
The only problem with making jams is that you want to make sure you have all the jars and lids sterilized well; if not the jam could turn out mouldy. Also, the problem I faced whilst doing the pressure canning was that, my lid sprung back so I had to put them back into the canner for another 10 minutes, processing time.
I am pretty overwhelmed with how my jam has turned out. The next time round, I’m going to make gooseberry jam or a combination of raspberry and blueberry(only cause I love blueberries)jam, wonder how that would turn out. So, readers try making your own homemade jam this summer and let me know how it goes! Till then, sayonara.