Saturday, August 27, 2011

Raspberry Preserves

Raspberry Preserves was a success!  We canned a little over 2 pints.  Ben picked the raspberries from the garden earlier and then we got to work.  The end results taste great and look pretty too.

The process was much simpler than I had imagined.  Previously I've made freezer jam because I had heard it was a pain to actually make jelly or preserves.  But it was rather simple.  We used 2 pounds of raspberries and mixed them with 4 cups of sugar.  This was more sugar than I wanted to use, but everything I read said we had to use that much or a special no sugar pectin.  We did not have the special pectin.  We let the raspberry sugar mix stand for 10 minutes.  Then we boiled it until it started to gel up.  

We then poured it into individual jars and placed them in boiling water for 15 minutes.  Not too hard.  I'm excited we'll be eating our raspberry preserves through the winter.

Here are some additional canning projects from this summer.  Spaghetti sauce, diced tomatoes, raspberry preserves, and peaches...yum.

2 comments:

michellekaiser said...

With your craftiness, those could turn into great homemade gifts too!!

Julie said...

It will be a very canned and cheesy Christmas!