I really, really love raspberry jam. When we first learned of Rylee's corn allergy (almost two years ago), I realized it was next to impossible to find a jam or jelly he could have. They all had corn. So I set out to make my own. My grandma has always made the absolute best raspberry jam, but her recipe didn't completely work with Ry's list of allergies. This recipe is simple and delicious! I'm not sure where the original recipe came from (I tried to find it again online, but it's been so long, and if you google a recipe, a lot come up), so I'm not claiming it as an original!
It's actually been awhile since I've made it, but
is raspberries, so I decided I should post this. I can't wait until the end of the summer, to make at least one batch of it. My father-in-law has a huge patch of raspberry bushes, so we can pick to our hearts delight.
6 cups mashed raspberries
6 cups organic cane sugar
In a large pot, bring raspberries to a boil, let boil for a couple minutes. Mix in the sugar, blending together well. Return berries and sugar to a boil, stirring constantly, boil for a couple more minutes. Remove from heat and pour mixture into sterilized jars. Place sterilized lids on immediately and seal the jars. To seal the jars, place them in a pot of boiling water, with the water covering the jars 1-2 inches. Boil for 10 minutes. Take the jars out and let them sit until they are sealed. You don’t need to use any pectin in this jam recipe because the raspberries naturally create pectin with their seeds (so make sure they are mashed really well).
Here's Rylee almost two years ago, shoving his mouth full of raspberries while he picked them at his Grandma and Grandpa's. We've actually been avoiding raspberries since shortly after this time, but I hope to trial them again this summer- hopefully he'll tolerate them. He's tolerating more foods that gave him problems in the past!!!