Raspberry jam by totterywolff 2 Comments totterywolff 3 years ago Sorry for the bad photo, kinda just remembered I made this a couple days ago.Ingredients:Raspberries (any amount)Granulated sugar (enough to equal the amount of raspberries by weight)Instructions: Step 1. Weigh your raspberries, then weigh out an equal amount of sugar. Set aside.Step 2. Wash your raspberries.Step 3. Put raspberries into a stainless steel or enamel pot, and bring to a boil over high heat, mashing the raspberries as the heat up.Step 4. Add in your sugar, return to a boil, and allow to boil until you get the consistency you want, usually about 5-10 minutes.Step 5. Ladle into jars, allow to cool slightly, seal and place in the fridge.Should keep for about 2-4 weeks, maybe longer, though I doubt it’ll last that long. WillyValentine 3 years ago YummyWrite A CommentYou must be logged in to post a comment.
totterywolff 3 years ago Sorry for the bad photo, kinda just remembered I made this a couple days ago.Ingredients:Raspberries (any amount)Granulated sugar (enough to equal the amount of raspberries by weight)Instructions: Step 1. Weigh your raspberries, then weigh out an equal amount of sugar. Set aside.Step 2. Wash your raspberries.Step 3. Put raspberries into a stainless steel or enamel pot, and bring to a boil over high heat, mashing the raspberries as the heat up.Step 4. Add in your sugar, return to a boil, and allow to boil until you get the consistency you want, usually about 5-10 minutes.Step 5. Ladle into jars, allow to cool slightly, seal and place in the fridge.Should keep for about 2-4 weeks, maybe longer, though I doubt it’ll last that long.
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Sorry for the bad photo, kinda just remembered I made this a couple days ago.
Ingredients:
Raspberries (any amount)
Granulated sugar (enough to equal the amount of raspberries by weight)
Instructions:
Step 1. Weigh your raspberries, then weigh out an equal amount of sugar. Set aside.
Step 2. Wash your raspberries.
Step 3. Put raspberries into a stainless steel or enamel pot, and bring to a boil over high heat, mashing the raspberries as the heat up.
Step 4. Add in your sugar, return to a boil, and allow to boil until you get the consistency you want, usually about 5-10 minutes.
Step 5. Ladle into jars, allow to cool slightly, seal and place in the fridge.
Should keep for about 2-4 weeks, maybe longer, though I doubt it’ll last that long.
Yummy