Raspberry Jam

The other day one of my fabulous neighbors brought me over a very large bowl of ripe raspberries fresh from their garden.  What to do?  I debated between making a pie or a cobbler, but it was a very hot day so I was overruled when my husband said “Why don’t you make some ice cream?”  The kids cheered and that was the end of that discussion.  Raspberry ice cream was made (I’ll post that soon too).

Two and a half large containers were filled with raspberry ice cream, but I still had SO many berries left over and I knew they wouldn’t last another day (they were VERY ripe).  SO I made an executive decision and decided that we needed some homemade jam.  You’re going to love this!  My family finished a whole jar in one day.

Raspberry Citrus Jam

10 cups raspberry puree*

3 lemons (peeled)

2 clementines or small oranges (peeled)

4 cups organic cane sugar

Sterilize about 15, 8 ounce jars and lids.  In a large pot pour in the fruit puree and stir in the sugar.  Over medium heat bring to a boil, then reduce heat and stir occasionally until the desired jelly consistency is reached.  Using a ladle and a funnel, scoop the hot jelly into the jars, leaving about an inch of space from the brim of the jar.  Screw the lids on finger tight.  Place the filled jars in a hot water bath and cover with more than an inch of water.  Bring the water to a boil and process for 5-10 minutes (depending on altitude).
*Just pop the berries with the peeled lemons and clememtines in a blender and puree them all together.

By Miriam Barton in promotion for The Pioneer Cookbook: Recipes For Today's Kitchen.

This recipe is being shared with the Hearth and Soul Hop, Take It From Me, Inspiring You To Save Wandering Wednesday, Mommy Only Has Two Hands Hump Day Hop, The King's Court IV What's Cooking Wednesday, This Chick Cooks, Miz Helen's Country Cottage Full Plate Thursday, Little Brick Ranch, My Adventure In Mommyhood, KB and Whitesnakes Home Simply Delish, My Meatless Mondays, Bake with Bizzy