Canada - La Framboisiere and Raspberry Jam

Thursday, August 22, 2013

I love raspberries. Like love love love them. I'd trade a bowl of raspberries for chocolate any day. Ok maybe not. If they're drizzled with maple syrup maybe. I don't know.

Anyways, next to our cottage there's this magical place where you can go and eat pick raspberries yourself. It's awesome. And I've been every year for as long as I remember! We make it into a sort of competition of who can fill up their bucket the quickest. I usually lose because I eat too many!

When I was a youngster I would go with my grand-parents, but my bucket would always be nearly empty when we went to the till. The owner knew exactly what was going on (it probably didn't help that my face was covered in raspberry juice mind you) and put me on the spot. He said "Hey little girl have you been eating all my raspberries? How am I going to weigh the ones you ate so that you can pay for them!". And I whipped out my sass and said "Well you should've weighed me when I got in and weighed me on my way out... Fault's on you!" And since then I have to step on the scales when I go pick raspberries. It's sorta stressful, I've got to diet the week before and everything. Ok not really, but it's still embarrassing.

I filled up my bucket this time! First in the race too!

Since we're a competitive bunch we ended up with way too many raspberries. Even for me to eat them all. So we decided to make jam. I took out the old recipe book to look up the recipe and was astounded by the amount of sugar in there! It was 1 cup of fruit for 1 cup of sugar. That would mean 8 cups of sugar! Way too much for my liking. It was white sugar as well which isn't the healthiest. So this is the revised version:

Gaby's Healthy Raspberry Jam

I had 8 cups of raspberries, but I do realize most people won't have that much when making jam for sunday breakfast! So I've scaled down the recipe.

  • 2 cups of raspberries
  • 1/4 cup soft brown sugar
  • 1/8 cup white sugar
If you're using store bought raspberries give them a rinse. I didn't bother because we picked them ourselves from an organic farm and bugs well.... they're protein!

Tip your raspberries slowly in a big heavy bottomed pot. Pour the sugars on top and let it sit.

You want the fruits to give their water and the sugar to dissolve naturally without heat. Sort of like this:

Once the sugar is almost all dissolved you can put the pot on the stove on low heat. You don't want to stir too much otherwise the raspberries will break and you'll end up with raspberry purée jam.

Once it's bubbling and steaming away you can put the timer on. The jam will be ready in 7 to 12 minutes depending on how firm you want it. 7 is very runny, perfect for yoghurts and 12 is more firm, better for toast. This jam is all natural and doesn't have any thickening agents or preservatives added to it. So better eat it quick! It wasn't a problem for us...

Once the jam is done pour it into your mason jars and pop them upside down whilst still hot to seal the lids. Voilà!

1 comment:

  1. Totally agree. I'm also the kid who eats way too many and then has a little raspberry induced food coma on the journey home....totally worth it!!
    x x x
    {The Lobster & Me}


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