What you will need:
1. 6 packs of raspberries
2. 1 ½ -2 cups of honey…it just depends on how sweet you want it
3. 2 tablespoons of lemon juice (I use bottled organic lemon juice)
4. 2 granny smith apples
(makes enough to fill about 4 8oz. mason jars)
Instructions:
1. Puree your apples (I use my blender)
2. Put your raspberries, apple puree, and honey in a large pot and stir.
3. Heat the mixture on high (stirring occasionally) until it begins to boil.
4. Once it starts to boil, reduce the heat and let it simmer for 20 minutes.
5. After 20 minutes, use a potato masher to mash the berries.
6. Continue to let it simmer for an additional 20-40 minutes (the longer you let it simmer, the thicker it will be).
* while your jam is simmering, sterilize your empty jars.
7. After your Jam is done, you can either freeze or can it.
If you choose to can it:
8. Pour the hot jam into your sterile jars leaving 1/4 inch of headspace(be sure not to contaminate by touching the rims, the under side of the lids, or the inside of the jar).
9. Wipe the rims with a damp cloth, then place the lids and rings on the jars.
10. Carefully place your jars in your boiling water bath and process for 10 minutes.
8. Pour the hot jam into your sterile jars leaving 1/4 inch of headspace(be sure not to contaminate by touching the rims, the under side of the lids, or the inside of the jar).
9. Wipe the rims with a damp cloth, then place the lids and rings on the jars.
10. Carefully place your jars in your boiling water bath and process for 10 minutes.
Enjoy!
My favorite way to eat it is on a homemade English muffin!
* link to information on how to sterilize jars: http://nchfp.uga.edu/how/can_01/sterile_jars.html
* link to more information on canning jam: http://nchfp.uga.edu/how/can_07/prep_jam_jelly.html
