Canning or fermenting makes your fresh picked or bought produce last longer and with fermentation it even becomes more nutritious.
We had an abundance of red raspberries, and were picking just under a pound a day for a week and then little bits for a month total.
Picking raspberries can be fun especially when you take fun breaks to play in the water and cool off.
Get the recipe for Rhubarb & Raspberry Jam
Raspberries are a great vitamin packed snack, but they don’t last long. Freezing, dehydrating, fermenting or canning can make that sweet tart taste of summer last.
As usual, combining recipes or just using them for inspiration is a lot of the way I cook.
This was my inspiration after searching on Pinterest for rhubarb & raspberry recipes:
I Heart Naptime’s raspberry-rhubarb-jam.
Then following my Taste of Home canning cookbook since I wanted to completely can the jam. In attempting to not use pectin, jello, or canned pie fillings in my jams, I have found arrowroot and natural gelatin very helpful in my experimenting to get a thick enough jam.
Here is the recipe for some sweet and tart Rhubarb & Raspberry Jam.
Rhubarb & Raspberry Jam
5 C. diced fresh rhubarb (or frozen)
2 C. red raspberries (fresh or frozen)
1 C. water
2 C. Demerara Sugar (I used: Florida Crystals)
2 T. Raw Honey
2 T. arrowroot
1/2 T. gelatin
In a large pot combine rhubarb, raspberries and sugar,
bring to boil for 5 minutes or until rhubarb is tender.
Meanwhile put cold water in measuring cup and mix in arrowroot with a whisk.
Then sprinkle gelatin on top and let sit for a few minutes.
Pour mixture into pot, stir in honey. Let pot boil 2 more minutes.
Carefully ladle jam mixture into hot half pint jars, leaving 1/4 in. headspace.
Wipe rims, and put on lids gently, do not over tighten.
Process for 10 minutes in boiling water canner pot.
You can omit canning if you simply want a fringe jam.
Check out my coming soon recipe for Mulberry Raspberry Syrup.