In my solitude, I have not been idol. This evening, while Ronnie was bowling and the girls were out with friends, I went to pick raspberries with my neighbor, Pat; we each walked away with a bucket full. Now I am back to where I was a few days ago – what to do with all these raspberries. Pat is going to use a freezer jam recipe. I am conflicted on whether to make jam or syrup.
The recipe I decided to use is this one from Epicurious:
- 4 cups (1 liter) granulated sugar
- 4 cups (1 liter) raspberries
Now here I just used 2 cups of sugar to 4 cups of raspberries. In the reviews, others found the 4 cups to be a bit much.
1. Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
2. Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
3. Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
4. Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure .
To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
“The intensity of this jam is due to the fact that it has no added fruit pectin,” says Topp. Adding pectin helps the jam jell, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.
It was in the comments where someone said that raspberries have natural pectin – in the seeds. That is a claim I’ll need to research. I’ll let you know how it turns out.
*UPDATE* I believe this needs to boil longer and reduce down. Mine is a syrup, which is fine ’cause that is what I was hoping for. Using a sieve, some of the seeds were removed and, in hindsight, more will be removed next time. No worries though – great stuff!
July is almost half over and I feel as if life has picked up the pace and I am being swept away. A big bottle of cheap vodka and grand plans for herb tinctures is still a plain bottle of vodka and, well, no tinctures. *sighs* I am trying to catch up on blog reading and found Joyce Ann’s post about making red clover syrup. I have read other bloggers ‘speak’ of the benefits of red clover and, since is it growing in the side yard, thought I’d try my hand at it. Joyce Ann is having issues with Blogger so the link to her recipe can be found here. There are several recipes available on the link page (red clover lemonade, red clover rice, etc); this is the one I want to try:
Red clover blossom syrup
Ingredients The main ingredient is 1 quart of red clover blossoms.
Other ingredients are:
1 quart (4 cups) water
4 cups sugar
½ lemon or orange (organic if possible) chopped, peel and all
1 Tbsp beet juice or berry juice (Optional)
Remember: The citrus is optional. Using the citrus will give the syrup an orangey or lemony flavor. In case you want the pure red clover flavor instead, don’t use the citrus. Both ways still make for a fantastic treat.
1.) The blossoms and water are put in a pot
2.) They are then simmered gently for 15- 20 minutes and the heat subsequently turned off. Then cover and let sit overnight.
3.) The next day, strain and press liquid out of spent flowers.
4.) Sugar and sliced citrus are then added and heat slowly, stirring now and again for several hours or until reduced to thick syrup that looks like honey.
5.) One can add 1 Tbsp of beet juice or berry juice to help color the syrup as its brownish like maple syrup. (Optional)
6.) Can in ½ pint or 1 pint Jars.
This recipe makes a little more than 1 pint. One can triple or quadruple this and make more than one batch when they are in season to have enough for the whole year.
I am so excited!!