Our landlords (well their son) have a raspberry patch. I call it a patch because at one point they had planted raspberry bushes in neat rows, but now the raspberries have taken over and new bushes are growing wild on their own every which a way. And yet...these little red gems are utterly amazing. I have never tasted sweeter raspberries in my life. After our landlords picked all of the raspberries they could possibly eat and use, they told us that we were free to pick as many as we wanted...there were still a lot left. So far we have picked 2 pints of raspberries and have been munching on them for lunch. But I think they would make a good freezer jam. Speaking of freezer jam, I made some with blackberries that is superbly easy to make and wonderful to eat. It keeps in the freezer for up to 1 year or the fridge for 3 weeks. When you are ready to eat it you put it in the fridge to thaw and eat it within 3 weeks. Here is how to make it:
Berry Freezer Jam
Ingredients:
4 cups berries, any type
1 1/2 cups sugar
1 pouch freezer jam pectin (different from liquid or regular, though it is a powder)
Directions:
In a bowl, crush the berries with a potato masher until there is a lot of juice and no whole berries left. In a larger bowl, mix the sugar and pectin. Add in the fruit. Pour into 4-5 8 oz freezer containers. Close the lids and let sit for 30 minutes. Freeze or chill and enjoy!
This recipe tastes great on rolls, biscuits, or for PB&J.
Enjoy!
