Raspberry Jam and Vinegarette

Raspberry Jam

Each summer we find beautiful fresh Raspberries in our local grocery store or farmers market, and we buy them believing we’re going to eat them before they go bad. The only problem is they go bad very quickly and we’ve wasted our money, right. Not if we make them into jam or jelly, to spread on toast or bread, or even ice cream, or we could even make a vinaigrette for a salad. So today we’re going to make Raspberry Jam and Vinegarette, so lets get started.

You will need the following ingredients:

6 Cups Red Raspberries, crushed

5 cups of sugar

½ teaspoon of lemon juice

¾ cup of water

1 package of powered fruit pectin

Instructions are as follows:

If you don’t have a canning pot, use any deep pot that will hold at least 4-6 canning jars immersed under water. If you don’t have a canning rack, place a wash cloth at the bottom of the pot so that the canning jars are not touching the bottom of the pot. You do this to ensure your jars don’t get to hot so that they explode in the pot while water bath canning.

In a pot, 1 quart or larger, mix water, sugar, lemon juice and raspberries and simmer for 20 minutes until hot and sugar is melted. With a immersion blender crush the raspberries until it looks like a smooth blend with small pieces of seeds.  Add pectin and stir until pectin is dissolved. Continue simmering until jam begins to boil, then take off stove and fill jars. Be sure to wipe the rim of the jars to ensure a clean surface before placing caning lid on top. Place ring on jar and tighten. Then place jars in hot canning water and simmer for 15 minutes. Once you take the jars out of the canner place them on a dish towel on your counter to cool. You will begin to hear a popping sound, that means your jars have sealed correctly. Let cool overnight before putting it up on your pantry shelf. Ensure your lids are sealed by checking the top for any movement. If the top of the lid indents the seal didn’t work. Remove lid and clean properly then try canning again.

 

To make Vinegarette:

Place 2 cups of hot jam in a bowl with 2 cups of red wine vinegar and ½ cup olive oil and mix completely. Taste to ensure it has the flavor you want. If it’s still sour, add a bit more jam to help sweeten it up. Store in fridge for up to 6 months.

Artist and Author Elizabeth Kilbride is a former political operative, author, scriptwriter, historian, and journalist. business professional, creative artist, and life coach consultant. Ms. Kilbride holds a Master's in Criminology and a BS in Business Management she stepped out of the loop for a while but is now back with a powerful opinion and voice in the direction of this country and our economy. As a life coach, she is available to counsel individuals to enjoy their dreams and a better life. Ms. Kilbride loves to travel, and photograph her surroundings and is also a gourmet cook who loves to garden and preserve food for the winter months.