Raspberry Jam: marathon

I spent the whole evening making raspberry jams. It took me about 4 hours to make as many batches (and wash up in between).

• 6 cups with apple pulp/pectin, MacIntosh pulp and raspberries (something wasn’t quite right in the proportions because it ended up as a long-boil)
• 3½ cups raspberry-blackberry long-boil with balsamic vinegar and freshly cracked pepper corns
• 5 cups seedy jam: unstrained currents and raspberries (reach 100C immediately. Cooked for 10 minutes to set)
• 4½ cups apple pulp/pectin, raspberry-blackberry with ¼ cup red wine vinegar and ½ lemon (reach 100C immediately. Cooked for 10 minutes to set)

All this with 8 cups of raspberries. I have another 8 in the fridge waiting to be cooked but I need more apples. Hoping the farm is open on Monday!

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.