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9th Annual Jam Contest - Winning Recipe
ROSE-RED RASPBERRY (FREEZER) JAM
By Kim Bayer
- 3 C. crushed, just-picked raspberries (I used Makielski's)
- 5 1/4 C. sugar
- 3/4 C. water
- 1 pkg. Ball Fruit-Jell Pectin
- 1 rose-geranium leaf
(I use the Velvet Rose variety from Renaissance Herb Farm)
- Crush the berries, a single layer at a time. Add sugar, and stir to mix thoroughly. Let stand at least 10 minutes (to dissolve the sugar).
- Combine water and pectin in a small pan and bring to a boil. Boil hard for 1 minute, stirring constantly. Add pectin to fruit and sugar. Stir for 3 minutes.
- Spoon jam into sterilized jars, up to about 2" from the top. Put in one clean, dry geranium leaf. Continue to fill the jar with jam, leaving 1/2" of headspace. Screw on sterilized lid.
- Let jam sit out on counter until set, up to 24 hours. Then, refrigerate or freeze. It can be eaten any time, but wait a few days for the rose flavor to develop.
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