Raspberry Jam

Raspberry picking is hard work.  We picked a few raspberries, just over a pint.  I didn’t want any more that that because they go bad really fast and I don’t like raspberry seeds in my teeth.  So, we used a pint of berries to make a small batch of jam to keep in the fridge and use over the next couple of weeks.  It has a beautiful deep raspberry colour and smells great too.  Even though there are seeds I do like the jam.

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Raspberry Jam

2 cups fresh raspberries

1 cup sugar

1tbsp lemon juice

1&1/2 tsp vanilla

pinch salt

In a small saucepan bring all ingredients to a boil, stirring constantly and mashing berries with the spoon.  Boil hard, skimming off any foam and stirring frequently, until slightly reduced and thickened…about 5 minutes.  Pour into a container, preferably glass, and let cool completely.  Cover and refrigerate for 2-3 weeks.

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