We have raspberry bushes in our front yard!
This is incredible news.
The city kid in me didn’t actually believe that they could possibly be for-real raspberries and had to google “poisonous berries that look like raspberries” before I’d eat a single one, but nope: as it turns out, they’re real. And great.
On Saturday, Kendrick spent awhile walking up and down our street picking as many as he could find, and we ended up with enough that my Aunt Jo-Anne suggested we try making jam.
(Someone disagreed and would rather have eaten the entire bowl right then and there.)
One trip to the grocery store for a box of Certo (gelatin) and about twenty minutes later, and the jam was in the refrigerator.
What You Need:
2 cups crushed raspberries
3 1/4 cups sugar
1 pouch Certo
1/2 tsp lemon juice
What You Do:
1. Heat raspberries and sugar in a heavy-bottomed saucepan until simmering.
2. Add Certo and cook for a minute or two, stirring constantly, until mixture jells (test it on a small plate).
3. Skim off any foam, then add lemon juice and pour into sterilized jar for canning.
(It’s also good served over ice cream.)
