Seattle Pictures + Raspberry Jam

outdoor kitchen

A couple of months ago, based solely on a handful of tweets and a couple of emails, I logged onto Travelocity and bought a plane ticket to Seattle in order to spend some time with a number of people upon whom I’d never before laid eyes. This is a scenario that might give lots of folks pause, but I felt completely at ease, because I was going to be part of the Canvolution.

I landed late on Friday night and a friend of more than ten years picked me up. She took me home with her and tucked me into a wonderfully cushy, comfortable bed. The next morning, she dropped me off in a KFC parking lot, across from the U District farmers market, where I met up with Tea and ogled produce that I could not have (I did buy a wreath of garlic to bring home). The rest of the day went by in a blur of ferry rides, more farmers market shopping (where I ate two incredible figs) and lots and lots of canning, feasting and laughter.

Now, looking back on the hours I spent last weekend with Tea, Viv, Shauna, Laura, Kim, Kimberly, Jeanne and others, I am so totally grateful and delighted that I bought a plane ticket on impulsive.

The only problem I had with my trip out to Seattle was the fact that I couldn’t really bring any of the food we made back with me (I didn’t want to take the risk that the TSA would categorize my homemade jam as a liquid and confiscate it). I did leave the canning party with a couple of jars, but I left them with my parents to bring when the come out for the wedding in a few weeks. So, when I got back home, I was jonesing for a canning project or two. So I canned plums in a honey syrup and made raspberry jam.

raspberries

This was actually the first batch of raspberry jam I’ve ever made. I’ve always looked at raspberries as being too precious to turn into jam. I believe they are far better eaten out of hand, until your fingers are stained bright red and your belly aches. However, the raspberries were so abundant in the field that I made myself half-sick from overindulgence before I even got home. I couldn’t bear the idea of eating another berry, but the 2 1/2 pounds needed to be used. So jam it was.

I made this batch using weight measures as opposed to cups, because my scale was on the counter and it seemed easier. If you don’t have a scale, I’m under the impression I used approximately 8 cups of fairly well-packed berries. Additionally, unlike my blackberry jam, I did not seed this batch. I look at the seeds in raspberry jam as being part of its charm so I left them in. However, if you’re a seed hater, feel free to seed (check out the instructions in the blackberry jam post).

raspberry jam

And, since I like to share, I have one half pint of this amazing, jewel-like jam to giveaway. Leave a comment before Tuesday, September 8th at 11:59 p.m.

Now, recipe time…

Raspberry Jam

Yield: Approximately 3 1/2 pints of jam

Ingredients

  • 2 1/2 pounds of raspberries (approximately 8 cups), gently washed
  • 1 1/4 pounds of white sugar (half of your fruit)
  • 1 lemon, juiced
  • 1 packet liquid pectin (half a box)

Instructions

  1. Bring your canning pot to a boil. Clean and prep your jars. Bring your lids to a simmer.
  2. Pour the berries into a large, non-reactive pot. Add sugar and stir to combine. Bring up to a simmer, stirring until the sugar is completely dissolved. Once sugar is dissolved, bring the heat to high and let the fruit and sugar boil, stirring frequently.
  3. After about 15-20 minutes of cooking, when all the berries have broken down and the bubbles look thick and viscous, add the lemon juice and the pectin. Bring to a rapid boil and allow it to boil for about five minutes.
  4. Fill jars, wipe rims and apply lids and rings. Process in a boiling water canner for 10 minutes (start time when the water returns to a boil).
  5. When time is up, remove the jars from the pot and let them cool. Store in a cool, dark place for up to a year (although I don't think that it will last that long).
http://foodinjars.com/2009/09/seattle-pictures-raspberry-jam/

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79 Responses to Seattle Pictures + Raspberry Jam

  1. 1
    andipantz says:

    Oh! I should have hooked you up with my friend Kelly who is a foodie and amazing food photographer in Seattle. You guys would get along so well! Check out her newest blog: http://nommynom.com/

  2. 2
    Ann P. says:

    i’ve never made raspberry jam, raspberries aren’t as prevalent around where i am. even though i’ve made a huge amount of jam this summer (and am already looking forward to pear season!) i would love to try yours!

  3. 3

    […] Follow this link: Food in Jars ยป Seattle Pictures + Raspberry Jam […]

  4. 4

    oh, yum. would love to win a jar of this jam!

  5. 5
    Fran says:

    Anytime you have eaten your fill and still have two quarts of uneaten raspberries, I recommend making pie. I use my dad’s recipe, which is actually for Strawberry Triumph Pie, but which works great with raspberries. It is my favorite pie.
    http://teawithbuzz.wordpress.com/2008/06/16/strawberry-pie-etc/

    BTW, if I win the jam, re-do the randomizer, please. I have a lot of raspberry jam, plus peach-raspberry, plus today I am making plum-raspberry jam. And a pie. Though I would be happy to do a jam-exchange with you sometime this fall…trade you a couple of mine for a couple of yours?

  6. 6
    Jeannine says:

    That sounds wonderful.

  7. 7
    Renee says:

    oh this looks lovely! and it looks like you had a great time ๐Ÿ™‚

  8. 8
    Erica says:

    I love the seeds, they give it a delightful crunchy texture- AND they look beautiful in the jar

  9. 9
    Andrea says:

    I remember a time when my parents garden was more than half filled with raspberry canes and we kids would go out and pick all the ripe berries we could find and devour them all. I also recall our german shepherd loved eating raspberries, too! He’d peel back his lips and pluck the lower berries off with his teeth. Ah, childhood… Alas, I have no such amazing berry patch now and the raspberries I buy do indeed tend to be eaten post haste without ending up in any jams, pies, etc.

  10. 10
    Tara says:

    Looks amazing and oh so tasty!

  11. 11
    Hannah says:

    This looks delish! I am so glad I found this blog, I’ve been getting into canning the past couple years and love it! I have yet to make some jam…it’s on the list!

  12. 12
    Lisa says:

    I love raspberry jam, and I don’t mind the seeds either. My favourite for raspberry and strawberry jam is freezer jam. It’s uncooked and I find it just has a much fresher, berry flavour. It’s also incredibly simple.

  13. 13
    ephrat says:

    How perfect! I just logged on precisely to look for a raspberry jam recipe, and here it is!! I’m totally with you on eating fresh raspberries, but it sure will be nice to have a remnant of their summery goodness in the cold of winter ๐Ÿ™‚

  14. 14
    beth says:

    Given the lousy (and yet still expensive) jam I just had on my morning toast, which somehow managed not to taste at all like fruit, it’s going to have to be homemade from here on out . . .

  15. 15
    Kathy says:

    I’ve never had enough fresh raspberries to think of making jam either. But I’ve just planted 10 new raspberry canes and I may be making jam in the next year or two. In the meantime I’d love to try yours.

  16. 16
    Stacy says:

    This jam looks great–love the look of the seeds…

  17. 17
    Siiri says:

    I heart raspberry jam, mouth is watering just looking at the pics!

  18. 18
    Cat W. says:

    Mmm… Raspberry jam. Needs goat chees and crackers sounds amazing.

  19. 19
    Sylvia says:

    Rasberry jam sounds wonderful, I think I’d prefer to leave the seeds in too!

  20. 20
    Big John says:

    Maybe my girlfriend’s love for raspberries can finally get her past her texture issue with jams and jellies.

  21. 21
    MissJubilee says:

    ooh, nice. I loved when my mom would make raspberry jam. It is still my favorite on peanut butter toast in the mornings, and homemade beats store-bought (especially the one jar of seedless I accidentally bought – I’m with you on the seeds!) Sadly, the home raspberry patch dwindled over the last 5 or 6 years, and won’t grow any more. They re-plant sometimes, but the new ones don’t flourish. Perhaps the old plants used up all the nutrients, or perhaps a neighbor put down some kind of pesticide or chemical that hurt the roots, we don’t know. Now there are other plants growing there. Sigh. And just when I’d learned to like plain raspberries! (I always preferred them as jam – or candy flavor – growing up)

  22. 22
    Whitney says:

    Looks like a successful trip

  23. 23
    Jane says:

    The jam looks fabulous. Seattle is a great place and the people are fabulous! I can’t wait for my trip in October.

  24. 24
    Angie B says:

    Mmmmm, the look of raspberry jam takes me back to when I was a kid. I stayed at my grandmother’s often and she had these HUGE cupboards in the garage with the food she had canned. There was always so much delish jam. The raspberry was right at eye level so it brings back memories. She’d use that parafin to seal off her jams and I remember trying to pop out that wax. It would almost be a game to see who could get it out as whole as possible. Then we’d have that jam on toast or better yet, over ice cream. Oh yumm!

  25. 25
    TeacherA says:

    Jam is the reason I always check a bag coming home from Montana. They’ve got pallets of huckleberry jam at the Costco there, which still blows my mind.

  26. 26
    Ashley says:

    I tried to make Strawberry jam and it was a disaster. I would love to try your Rasberry jam.

  27. 27
    anniemade says:

    raspberry jam is my favorite! i just made blueberry -sage for my friend’s wedding tomorrow.

  28. 28
    michelle says:

    mmmm. looks yummy. we just put up stawberry-limeade concentrate. If I don’t win, would you consider a trade?

  29. 29
    Lynn says:

    We have 1/3 acre of raspberry bushes, and so our family picks and sells during the season. I sold almost 250 half pints of raspberry jam, but with all of that have never tried measuring by weight. I’m curious to see if there is a taste difference.

  30. 30
    Margo says:

    I love seeds in berry jam! Yours is so pretty.

  31. 31
    Emily says:

    Raspberry jam and butter on a hot biscuit is one of my favorite things to eat in the world. I did a mixed blueberry and raspberry jam earlier this summer, but it would cost a small fortune to buy enough raspberries to can from the Oak Park farmer’s market.

  32. 32
    ERin Bolinger says:

    What an amazing site. Thank you!!!! This jam recipe looks so good….I can’t wait until next year to try it out!

  33. 33
    Tricia Z says:

    I love raspberry jam!!!! It is my favorite! Thank you ๐Ÿ˜‰

  34. 34
    Nancy says:

    love your website and your jam is beautiful! Keep up the great stories and recipes!

  35. 35
    Mary Darin says:

    I’d love to see a picture of your pantry. In my idealized imagination its full of jewel colored jars lined up and ready to go.

  36. 36
    Dorothy in Alabama says:

    Yum yum..looks good for the tummy.

  37. 37
    Charlotte says:

    I haven’t had raspberry jam in a long time. I’d love to try it again.

  38. 38
    Dan says:

    Sounds tasty. I’d love to compare it to my mother-in-law’s raspberry jam.

  39. 39
    deb says:

    Oooo, it’s so beautiful! Maybe someday I’ll get enough berries in our patch for a batch of jam.

  40. 40
    Tim M says:

    Strawberry has always been my favorite, but my dad loves raspberry jam. I haven’t tried it in a long time!

  41. 41
    Kathy says:

    While raspberries are delectable fresh, they are so worth preserving! I remember my aunt’s raspberry jam as a highlight of my childhood. It’s like a wipe of summer on toast…

  42. 42
    Timothea says:

    Mmm, raspberries.

    Raspberry jam was my first foray into the canning world, so it shall always have a soft spot in my heart! I agree, the seeds are a lovely part of it. I always leave them in, even though my family members are split 50/50 as to whether or not they really appreciate the seeds. ๐Ÿ˜‰

  43. 43
    Aviva says:

    I agree- the seeds are definitely part of the charm. I am off to pick raspberries and make jam at the end of this week.

  44. 44
    wes says:

    These are beautiful! and I can hardly wait to get some plums and try those plums in honey syrup.

  45. 45
    Suzanne Chumley says:

    I enjoy looking at your web site. I always get so inspired!

  46. 46
    Holly Hanks says:

    I’m so jealous. Seattle was my home for many years, and it will always be “home” in my heart. Someday, I will return. Your pictures of the farmers’ markets were enough to make me homesick. But, that raspberry jam sure does look lovely!

  47. 47
    Lisa says:

    Raspberry jam was my first attempt at canning. But I’ve never considered removing the seeds and didn’t realize that some would not like them left in. I agree with the other the seeds add to the overall look of the jam.

  48. 48

    I have to agree with Fran that an abundance of raspberries calls for pie! I do love raspberry jam too, my mother cans some every year.

  49. 49
    melissa says:

    I am not afraid of seeds. Oh, this is one thing about the PNW I can’t get out of my mind…the berries!!

  50. 50
    blackberry says:

    Hello! My teen daughter and her friend have been raiding the raspberry canes in the community garden! After they nibble a bit they add to the compost pile. Long summer around here!

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