7 crook neck yellow summer squash
3 lbs (estimated)
Year to date total:
19 heads of lettuce
5 peas
12 snap peas
21 pickle cucumber
21 zucchini
20 crook neck yellow summer squash
4 baking pumpkins
1 head of broccoli
2 butter cup squash
32 hot peppers
lots of basil
Total: 63 lbs
We made raspberry jam this weekend and wanted to share the recipe we used, see below. It turned out great!
Raspberry Jam
Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt.
Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp.
4 cups crushed, fresh ripe raspberries (6 - 8 pint baskets)
1 tablespoon of strained lemon juice
6 1/2 cups of sugar
1/2 teaspoon unsalted butter
1 (3-ounce) pouch of liquid pectin
In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter.
Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.
To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
These are some pictures of the jam that we have made this season so far.
Seedless Raspberry Jam
Strawberry Jam
Strawberry Lemon Marmalade
Blueberry Cherry Jam
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