And So Begins Canning Season

Jam challenged? I sure am. Just because there's a row of raspberry bushes in the backyard and my husband happens to have a green thumb doesn't make me an expert anything. Some things I struggle with and jam is one of those things. If you have a hard time with fruit jams then this is the recipe for you.

It works with crushed strawberries just as well -- has low sugar content and is easy to spread. Next Saturday morning, serve your homemade jam slathered on store bought lo-fat corn muffins (heat them up in a 325 degree F oven for ten minutes or so) with the morning joe. Your house will feel more like a B & B than an average family kitchen.

Now that's the way to start a pleasant weekend.

4 cups washed and drained raspberries
1/2 cup sugar

2 ounces orange liqueur
One squeeze of a lemon
1/2 package Ball Fruit Jell No Sugar Needed Pectin
2/3 cup water

Add sugar, orange liqueur, and a splash of lemon juice to raspberries in a medium saucepan. Stir thoroughly. Let this sit for 10 minutes to allow flavors to blend. Bring to a low boil on medium heat, stirring constantly. Let simmer for 2-3 minutes then remove from heat.

In small saucepan, whisk powder pectin into water. Bring to a boil, stirring constantly, and boil while stirring for a full minute. The texture when ready will be similar to a thick white sauce.

Pour pectin mix into the pan with the raspberry mixture. Stir for at least 3 minutes before ladling into four 8 ounce clean sterilized jars. Leave a full inch at the top before putting lids. I use Ball jelly/jam jars and white Bell lids. Refrigerate for at least 24 hours. Keep one jar for immediate use and freeze the rest.


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