{"id":2195,"date":"2020-10-11T15:40:39","date_gmt":"2020-10-11T23:40:39","guid":{"rendered":"https:\/\/www.kaylasdoghouse.com\/kitchen\/?p=2195"},"modified":"2020-10-11T17:00:19","modified_gmt":"2020-10-12T01:00:19","slug":"raspberry-jam","status":"publish","type":"post","link":"https:\/\/www.kaylasdoghouse.com\/kitchen\/2020\/10\/11\/raspberry-jam\/","title":{"rendered":"Raspberry Jam"},"content":{"rendered":"\n

Great with red or golden raspberries. <\/p>\n\n\n\n

Fresh or frozen raspberries work fine. When we harvest raspberries, we give them a quick cleaning, throw them in a zip lock, and freeze them. By doing that, we can make jam at our leisure. Fresh raspberries diminish in quality quickly and we seldom get enough from a single picking to make jam.<\/p>\n\n\n\n

I use a ratio of 1 pound of raspberries to 3\/4 pound of sugar. I usually process 2 pounds of berries at a time. I like to use smaller jars for canning, like 4 ounce or 8 ounce jars, but pints (16 oz) are fine too. An advantage of the small jars is that you can have a few on hand to give to friends who will want to take some home after tasting it.<\/p>\n\n\n

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Raspberry Jam<\/h2>\n
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Course: <\/span>Side Dish<\/span><\/div>
Keyword: <\/span>Fruit, Jam, Raspberry<\/span><\/div><\/div>\n\n\n\n\n\n

Ingredients<\/h3>