When it’s the peak of berry season, there are 3 best things you can do – eat the berries raw, freeze them for the cold season or make the most delicious berry jam. However, the last thing asks for a recipe. So today you’ll learn how to make a delicious wild raspberry jam. It’s easy to make and is a perfect topping for your morning toast, oatmeal, and pancakes.
Berry-picking is one of the sweetest things I remember from my childhood. Righ now I grow gooseberries, blackcurrant, redcurrant, a bit of blackberries and raspberries. I always try to freeze them as much as I can, but when my freezer is full to the top, I make some berry jam.
This time we happened to have 2 big boxes of wild raspberries that my mom got from the farmer’s market. We ate out one box of raspberries, so the second box went for the jam.
You can easily replace the wild raspberries with regular raspberries. The cooking process will be the same. Only the taste will be slightly different, as wild raspberries have a bit different flavor.
Wild raspberries are very nutritious. They’re an excellent source of vitamin C and has an ability to ease flu and menstrual pains. Also, wild raspberries have strong anti-inflammatory properties.
To make 1.5 kg (3.3 lb) of wild raspberry jam, you’ll need:
- 1 kg (2.2 lb) of fresh wild raspberries
- 0.5 kg (1.1 lb) of jam sugar
- 100 ml of water
- Put the berries in a pot and pour over the water. Bring to boil.
- Add the sugar. Wait until it starts boiling again and reduce the heat to low. It should still slowly boil.
Cook on a low heat for about 15 minutes.
- While the jam is still slightly hot, place it in airtight glass jars. You can keep them refrigerated for several months.