The Canning Experiment
August 23, 2010 § Leave a comment
Happy first day of fall! To celebrate, I decided to experiment with making my own raspberry preserves. I have been reading about all the small batch jam-making (like here) and decided it was time to give it a try. So here it goes,
The mission: to make 2 jars of raspberry jam.
- 6 cups of fresh raspberries
- 3 cups of sugar (see Note, below)
- Orange zest
Note: some recipes recommend using equal weight fruit to sugar — I decided to try a low-sugar approach to how it would turn out. The 2:1 ratio of fruit to sugar works for me, but feel free to improvise to taste.
Making it happen:
Combine all the ingredients in a pot and cook at a low temperature for until the mixture turns into a nice liquid goo and starts to simmer. This will probably take anywhere from 20-40 minutes. Let the mixture simmer for about 5 minutes and then take it off the heat and let it cool.
In order to make jam properly, you apparently have to let it ‘set,’ which means letting it cool and then turning up the heat again to the sugars coagulate. So cool the mixture for an hour or so and then put it back onto low heat. When you place it back on the low heat, you will notice in about 5-7 minutes that the mixture changes consistency and becomes thicker. That’s what you want! Time to take it off the heat and can.
Scoop the mixture into sterilized jars (do not reuse old jars, as this can cause bacteria to grow inside the lids). I found that a funnel helps with this process. Because the mixture is very warm, it will cause the lid to seal once you put it on (allowing you to get that ‘pop’ sound from the lid the first time you open it).
This was my first time canning anything and I welcome any feedback, observations, tips, etc. 🙂