Friday, July 30, 2010

Raspberry Preserves

With all of the rain we have been having lately, there is a serious abundance of raspberries right now.  We went and picked a ton a couple of days ago, but there were more ripe raspberries than we could possibly eat so we decided to try and make raspberry preserves.

If you have never had these, they are so good! The raspberry syrup it produces is amazing with vanilla ice cream, pancakes, whipped cream, on pie, by itself, really the uses are endless.

We have access to a very large number of raspberry bushes, half of which produce yellow raspberries.  They are so good, but I find the traditional red raspberries to be a bit sweeter.  I have never seen yellow raspberry preserves, but we figured why not give it a shot!

This is just what we picked the first night.  A couple of days later we doubled our raspberry harvest! And this Saturday, we will probably pick at least this much again. I think I need more jars.

This was also our first attempt at canning, and we managed to have 11 of our 12 cans produce the 'pop' that lets you know the jar is sealed. Pretty successful for a first attempt!  Since we have a ceramic stove top, we can't can in the traditional way, so we did our canning in the oven instead.  This method is amazing and so easy, I don't think I will ever stray!

There is only three ingredients in raspberry preserves: raspberries, sugar, and water!

Raspberry Preserves

  • 6 - 8 liters (about 1.5 to 2 ice cream pails) raspberries
  • 9 cups water
  • 4 1/2 cups sugar
  • 12 x 500 ml jars
  1. Sterilize your jars (we did so in the dishwasher) and your lids/sealers (we washed them and then put them in bowl of water we boiled in an electric kettle).  Preheat your oven to 350F.
  2. Make a simple syrup by combining the water and the sugar in a saucepan and bring to a boil so all of the sugar dissolves. Set the simple syrup aside
  3. Wash all of the raspberries and fill up your jars with the raspberries, leaving about 1 inch of space at the top. We fit about 2 liters of raspberries in 3 to 3.5 jars (we gently pressed them into the jars)
  4. Pour the simple syrup into each jar, again leaving 1 inch of space at the top (we had a couple cups of simple syrup left over)
  5. Carefully place the lids and sealers on top the jars and close tightly
  6. Place your jars in a shallow pan or rectangular casserole dish that has about 1 inch of water in it
  7. Place the dish with the water and the jars in the oven for 30 minutes
  8. Remove the pans from the oven and set the jars on a cooling rack then wait for the 'pop'!
  9. If some of the jars do not seal (if the top moves when you press on it), just place these ones in the fridge to eat first!

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