Thursday, July 20, 2006


My daughter, Emily, and I made wonderful raspberry jam using this recipe. The jam is lower in sugar than the pectin jams that I have made in the past and the color is absolutely beautiful! We boiled the raspberry/sugar mixture for approximately 30 minutes for jam and 15-20 minutes for syrup. Since the raspberries were on sale for $1.00 per box, we will definitely be heading back for more. Did you know that raspberries freeze well and that they can be used later in muffins?