Let’s Make Jam!

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Wednesday 18 August 6:00pm

The HLC garden was overflowing with raspberries, with more ripening every day. WIth such a bounty of fresh fruit, we hosted a jam-making workshop. Guests brought their own jars, and some their own fruit, and each took home a jar (or two!) of summer time to spread on toast all winter long.

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Raspberry Jam Recipe:

Ingredients

  • 5 cups raspberries (fresh or frozen)

  • 1 box certo pectin crystals

  • 7 cups granulated sugar

Directions:

  1. Mix raspberries and Certo in a large pot, bring to a boil.

  2. Stir in sugar, then return to boil and cook for 1 minutes

  3. Remove from heat. Stir and skim foam for five minutes to prevent fruit from rising to surface.

  4. Pour into sterilized jars; fill to 1/4” inch of rim. Let stand for 24 hours.

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