My canning cupboard is full. I open the door and pickles fall out. It’s almost a problem.
Almost.
I will never say that having too much vanilla-plum jam, wild blueberry aigre-doux or pickled poblano peppers is a problem. Come April, I’ll be begging for another jar of my gherkins. And I’ll definitely wish I’d made more of this raspberry jam.
It’s thick and sweet and just sour enough from the lemon to balance. It’s the same recipe as last year, because with jams, if it ain’t broke…
If you froze raspberries from the summer (or bought some imported ones—I won’t tell), it’s not too late to make this. your canning cupboard—or just your stomach—will thank you.
P.S. I’m giving a canning class in two weeks. $20. I’m thinking something exotic with apples and maybe some sweet-and-sour Harvard beets. Get in touch with me if you’re interested by leaving a comment. I’ll get back to you.
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