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.
2 cups fresh raspberries
1 cup sugar
1tbsp lemon juice
1&1/2 tsp vanilla
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.