Canning

Raspberry Jam and Pie Filling

We have missed raspberry season for the last two years, so this year I wasn’t going to miss it.

I purchased pre-picked berries.  I got a flat which held 12 pints. With the little hands and a very busy hubby it was just easier this way for this year

My littlest guy has become a huge berry lover and I had to work quickly before he ate all the berries.

This time when I made jam with Sure Jel I skimmed the foam off and put it in its own jar.  I will find some use for this foam. It tastes great and is light and fluffy … Maybe added to whipped cream or in a cake?!? Hmmmm, the possibilities!

From the 11ish pints left I got 1 foam jell jar, 10 jams, and 3 pie fillings.

The jam has seeds. The first time I ever made jam I tried to do seedless… It took to much time so I said the jam will have seeds.  However I  found out that my youngest neice and nephews don’t like seeds. So I did do an experiment this year and put the jam through a small mesh strainer after it was cooked, I did two jars just to test it out. It looks like it set up ok. I can wait to see what they think of this.

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These pie fillings are great. You can use them for pie, crisp, dump cakes, really anything you would use store bought filling for.

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I think I may need to go get more berries for more pie filling.

To end this post I want to say

🇺🇸 HAPPY FOURTH OF JULY! 🇺🇸

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