The good news - we found a HUGE raspberry patch at our new farm and we've got ourselves a load of berries to deal with!
The bad news - I just tried to make a batch of raspberry jam (using the Ball Blue Book raspberry jam recipe) and when the jam was done processing, the bottom 1/4 of the jars is a clear red, and the top 3/4 is where all the seeds and pulpy stuff is. It doesn't look like it thickened all the way, I think I've basically made a chunky ice cream topping. (Which is good too) This is the same thing that happened when I tried to make blackberry jam...what am I doing wrong? I can make grape jelly with the best of them...but these seeded things are messing me up!
--* FarmMilkMama *--
Farmgirl Sister #1086
Be yourself. Everyone else is already taken. -Oscar Wilde
Aha! I found the answer, and thought I would post it here in case anyone else wanted to know. Apparently, if you put the jam into the jars when it is too hot, the seeds will rise to the top. It is suggested that you take the jam off heat and let it cool for 5 minutes, and then stir the mixture between each jar filling to get a more even distribution of heat.
Aha! I'll let you know after my next batch if that was the trick! :)
--* FarmMilkMama *--
Farmgirl Sister #1086
Be yourself. Everyone else is already taken. -Oscar Wilde
Raspberry Jam question
Posted - Jun 30 2012 : 10:28:00 AM
