The sun is shining here in Burgundy and the potager is bursting with fresh raspberries and currants so that means, of course, it is jam time here at The Cook's Atelier. This week's jam is in celebration of the most beautiful and sweet raspberries from our garden at Clos de la Cozanne. We hope you enjoy!
Raspberry jam
by Christine Ferber, Mes Confitures
2 1/4 pounds [1 kg] homegrown raspberries
3 3/4 cups [800 g] granulated sugar
Juice of one small lemon
Pick over the raspberries. Omit rinsing them so that they will keep their fragrance. In a preserving pan, combine the raspberries, sugar, and lemon juice. Bring to a boil, stirring gently. Continue cooking on high heat for 5 to 10 minutes, stirring and skimming carefully. Return to a boil. Check the set. Put the jam into jars immediately and seal.
For details on processing, as well as my recipe for apricot jam, please visit here.
I am going to make some raspberry jam this week- getting myself psyched up for our upcoming trip to Bourgogne!
Posted by: Amy Link | Monday, 11 July 2011 at 05:55 PM
Hello Amy. Enjoy your jam making! Let me know how it goes.
Posted by: Marjorie | Wednesday, 13 July 2011 at 07:47 AM