On the Road: Raspberry Jam in Washington

Make raspberry jam with seeds or without–fun and easy with frozen raspberries. When made with a little fresh lemon juice, no pectin is needed. Delicious and so wonderful to have anytime–especially in the dead of winter when memories of the fruitful days of summer dance in our heads.

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Welcome to rosebud homestead we are here in Washington State with my daughter Katie this is our first video on the road hopefully we’ll have some more on the road and we’re here visiting their family and their lovely new home this is a fabulous kitchen I’m already so

Jealous there’s lots of room and we also have a couple of other helpers so we’ll come on in this is Erin he’s almost 14 and this is Wyatt he’s almost 12 I mean he is 14 almost 15 so we’re going to have my grandson’s would you check this out last time we were

Together he was about right here and he’s grown just a whole head higher since I’ve been up here so we’re having a great time together and we are going to do raspberry jam and there’s one person in the family who does not like seeds in raspberry jam so we’re going to

Do two batches we’re going to do one that has the seeds and one without so we’ll get started on that when we come right back We timed our trip hoping that it would be raspberry season in Washington I looked it up on the internet and it’s supposed to be but we couldn’t find any fresh raspberries and actually that’s not a bad thing because we’re going to use frozen raspberries instead and there

Are probably lots of people who don’t have access to fresh raspberries and actually frozen raspberries are in some ways quite a bit better not only is it a lot more convenient but the raspberries that they generally use to freeze are a little bit more on the right side and those make much better

Jam so we’re going to go ahead and get started and and I wanted you to notice this orange hair right here you know I one of redheaded grandchildren I’m not quite sure that that’s genetics no but it looks very lovely all right who wants to go get the raspberries from the

Freezer okay thank you and you’re going to stir on the stove right minute okay that’s good all right we’ll need two packages okay all right now my recipe calls for four cups so you want to tell us when and you can just tear that one right across and we’re going to

Measure out four cups of raspberries okay right up to the line okay and the good thing about this is it doesn’t have to be completely super exact so we’re going to and we’re going to actually start with the frozen raspberries over the stove also notice that we have the

Instant pot right here we’re going to do a little bit of water bath canning it only takes five minutes though once we get the hot jam in the hot sterilized jars we’re going to just put them in the instant pot and just for long enough the recipe calls for five minutes and we

Don’t need to do any altitude adjusting because where we are is just about at sea level I double-check that on the internet to know for sure so we don’t have to add any time for this water bath processing and we can use an instant pot for water bath canning never for pressure canning

But this is water bath canning okay so one of the things that we need to remember about making jam is that things have to happen really fast I used to make this Jam when your mom was a little girl so good so we’re going to do it again

So the frozen raspberries are in this pot and we’re not adding any water nothing and so Aaron can you just put this over on the stories and your disc room and if you will just turn it very very low low low and Jim will come over

In just a minute for the camera and then Wyatt if you could please that sugar over there over there so get a one cup measuring cup and please measure four cups of sugar into that that great big measure yeah okay now also right here I’m going to go

Ahead and turn that is to put on now we have to trim it in the bottom because when you do water bath canning or any canning we never want the jar to come into contact with medium we never want the jar to come in contact with the

Bottom of the parent for cup yes for captain and you can double check yourself because there’s also a four cup measurement on on that so you can do it and then double check yourself I’m just gonna put a lot of time on this we’re only need it for five minutes but

Because we’re not pressure canning it’s not gonna invite this thing okay Okay so Aaron you are smashing the berries are they doing okay yeah it’s on very low heat is that good enough you’re smashing this one has just looked perfect so work them right there into the center and just make sure as soon as you can possibly do it that you just

Smash them flat all right okay keep working and don’t let any of the ones around here burn while you’re doing that so I’m trying to keep stirring imagine at the same time that’s great okay so that’s just about perfect all of the berries are smashed and we

Can now turn the heat up just a little bit we want that mixture to come to a boil oh it’s getting hot yeah don’t burn yourself all right so you let us know if somebody needs to come in and give you a little relief there okay and meanwhile we’re

Gonna get the sugar all ready to dump in all at the same time okay so this is ready now and it has started to boil this as raspberries only now we’re going to add a little bit of lemon juice fresh squeezed lemon juice this is 2 tablespoons just dump it right in there

And thank you so the lemon juice has lots of natural pectin in it and we’re not adding any extra pectin so what little air is in the raspberries added to what’s in the lemons will make this just the right consistency to gel okay we’re ready for the sugar and you see

The smiley face that you put in the sugar or to explain what that is it’s a smiley face that’s what that smiley face it’s just wine a face on the sugar that’s fantastic happy sugar that’s even better all right dump it all at the same time one big dump okay perfect

All right so now we’re gonna stir this and stir it bring it back to a boil now the sugar is all melting all dissolving sticky it is it’s very sticky and we’re going to bring this to a boil again make sure there’s no lumps now a little bit of

Foam might form on this foam has never bothered me a lot of people don’t like it you can put a little pat of butter in and that will reduce the foam but I always just bottle it foam and everything liquid you know very much liquidy good be too hot to drink

You could it would be way sugary all right we’re gonna let this boil and then we’re gonna watch how the boy how the bubbles change and I’ll give you some clues about the timing on checking for gel and I’ll show you the gel test that

We do so it’s boiling now and you cannot stir this boil down and notice how lively those bubbles are and they’re quite clear so this is the first stage it only takes two or three minutes once it gets to this stage we want to keep it

Boiling the texture of the boil is going to change pretty soon that’s going to look more like lava thicker and erupting okay now we’re going to do our first test here in just a minute so we’re going to need to get a plate from the freezer not yet

Get ready to bring your plate over real quickly from the freezer we put some little saucers there ceramic and so you should do it on glass or ceramic these are still lively so we’re not quite there yet all right we’re going to do the first test I think it’s a little

Early but we’ll do the first test to just double-check so we need to plate from the face of these okay so I’m going to put just a little tiny bit right on this plate and then we’re going to put that back in the freezer for about one minute

Okay the texture of the bubbles has changed it also has deflated just a little bit okay let’s get that out of the freezer and I’ll show you how we test it okay well well let Wyatt do this test and then we’ll let Aaron do the

Next one now what we want you to do is to just drag your finger right through that make a pathway through and we’ll see if the pathway stays all the way to the plate okay now see how the pathway is not staying it’s coming back together that means it’s not done yet

So you can rinse that one and set it off to the side and we’ll get ready to do another one It’s getting close I think part of the art of making Jam is to recognize the boil being to the point where the natural pectin in this case has kicked in and it is starting to gel up a little bit right in the pan but we won’t know

For sure until we cool it down quickly and then run our finger through that little dollop to see if it is holding its shape okay let’s time it right again get a plate okay just for a few seconds back in the freezer okay let’s try it okay

Run your finger through there and make a trail ooh it is almost done almost okay okay the bubbling has changed again and it was also lowered falling farther down in the pan that’s not so full of air as it was before all right I think we’re done the jars were washed in the

Dishwasher last night and so to sanitize them and to get them really hot we’ve had them in a 200 degree oven for about a half an hour so these jars are very hot I have these little silicon things I’ve never used before so I’m trying to

Get used to these at the same time so the jars are hot I’m going to bring the pen or and pour the jelly and the boys are going to come along right behind me and Katie if you lose wipe off my toy that was dumb I’ll start from here and move this way

And then Katie will come around and just wipe off the rim and then if you will come right behind and put one of these right on the top so you just get one and then Aaron you’ll follow right behind and put the this on okay and remember

Don’t touch the jars because they’re hot all right all right now okay you guys line up behind your mom then alright it looks like this is going to make about four have great okay the water and the isso pot is boiling so we’re going to put these just right

Inside and the water will come up over the top did I do it sure squeeze it tight and then put it in carefully excellent work stronger just to the top all right we need to have it actually up over the top so I’m going to add just a little bit and then

Once it comes back to a boil and we’ll start timing for five minutes and then those will be done meanwhile those jars need to go back in the oven probably want to get those little spots off for our second batch okay so that’s up over the top that’s perfect

Okay now we’re all set and ready for the jars to come out in five minutes all right we’ve Pat them in the isint pot for five minutes that’s all it takes and when the jars are hot and sterilized and the jam is so hot all we’re doing

Here is just making sure that the lids are going to be vacuumed so I’m going to show you one and then would you like to take one out okay so you just grab it carefully here and squeeze it together and put it right here do you want to do one okay very carefully

Did you do that huh that live just popped go ahead put it over there and that’s exactly what we want see how the bump there is pumped up yeah and this one is now down okay when it pops down they’ll hear a little pop and that’s

Exactly what we want so gonna get the others out too and be very careful with this team because you know steam burns this one is already popped okay great lots of help so now we have four half pipes of raspberry jam it looks delicious when it cools down maybe you’d like to

Have a taste we’re now going to just go ahead and start the next batch which will be without seeds so we’re going to do a lot of that off-camera and we’ll come back when we’re ready to take the seeds out and I’ll show you how to do

That well I have Jam all over me Katie got a piece off my face a minute ago so that’s what good Jam making is all about so now we’re going to show you how to do this see this part we have all the seated wins cooling right here they just

Look beautiful and over on the stove we have taken two packages twelve ounce packages of frozen raspberries plus the little bit that was left over from the first batch and we have put them in frozen in the pot and then we mash them and brought them to we heated them a

Little bit it’s not to a boil now I’m going to come over here and pour some right into this strainer this strainer is a very small mesh and the seeds can’t go through it unless you didn’t force them so that and that’s probably all we want to start

With and all I’m doing is just kind of scooting around the sides kind of swishing it down so this is not the same as jelly if this were jelly we would just let pure juice drip this has a lot of the raspberry pulp in it as well

Which is exactly what we want because we’re making jam and not jelly do you see how the seeds are sitting in the strainer and the Pope is going down below so there is a little bit more waste with this the seeds and some of the Pope will

Stick to the seeds so I’m not sure how much we’ll have when we finish we’ll have to measure it and then we’ll use the amount of sugar accordingly to what we have left over when we finish this part the last topic is ink I think job we’re going to measure now the reason

That we heated up the raspberries just a little bit was that once they’re heated it softens the pulp a bit and it’s easier for it to go through the strainer so we’re going to just see how much juice and pulp we have because that will help us determine how much sugar thank

You so we have about two cups so we really lose quite a bit when we take the seeds out because some of the pulp goes with it as well if you have some kind of a food mill that might be something that you could think about also to remove the

Seeds and it might work well so what we’re going to do now is just dump that two cups of pulp and juice right in here and it’s completely seedless so we’re going to want about 1 and 3/4 cups of sugar so this recipe is a little

Bit different the JEM with the seeds in that this was one to one we used four cups of raspberries and then these four cups of sugar and this we’re going to use about just a little bit more reporters of the amount of the juice and

Pulp in the sugar and then also will use the lemon juice once again and then we’re just going to do the very same process so I’m going to put it on the stove and let it boil and it will cook it until the natural pectins kick

In and we’ll do the same test not yet sweetheart we have to get this boiling and then we’ll have the sugar okay alright so I’m going to put this over on the stove and go get this to boiling then we’ll add the sugar and the lemon juice all right this is set up

Beautifully so we’re going to put right into jars I don’t wanna keep we’re only gonna have about two jars it’s been bad do you have a rubber scraper or something together that put the spoon that I use that’s good okay Dreams all right so now we lift it in and then it but it goes Okay we will be back after these have been in the canner for five minutes alright I think we’re ready for this got ready go ahead and tip that water off there you go look at this one babe You’re an expert yes doctor cut all the way okay perfect thank you we’ll put it out here so the camera can see it a little bit there we are we have done two different types of raspberry jam today with some excellent help with orange hair and just to review

The recipe for the for the seated gym it was 4 cups of berries and 4 cups of sugar 2 tablespoons of lemon juice and that’s it the natural pectin there’s a little bit of natural pectin in the raspberries didn’t been adding fresh lemon juice there’s a lot of pectin in

Fresh lemon juice and so that 2 tablespoons of fresh lemon juice really helped it gel and for this one we just measured the pulp and juice afterward it was 2 cups and we put about 1/4 and 3/4 cups of sugar and then we also used two tablespoons of pectin because the pectin

Is can sync contained in the seeds and we had removed the seeds from this one and not from this one so we went ahead and use the 2 tablespoons of lemon juice in this one as well so this has been so much fun it has been thank you thank you

For letting us use your kitchen and we’ll do more videos and hopefully more on the road and while we’re here in Washington I’m also going to pick up some Walla Walla onions and we’ll be doing it dehydrating Walla Walla onions video here soon after we get home so

Thanks for being with us and we’ll see you next time