Be honest. When you think about eating bread with some jam on it, you think of this song. You probably even start whistling the tune as you decide whether or not to toast that bread. Then you more than likely shout out a "Do-oh-oh-oh!" while you spread on that layer of salty sweet butter. By the time the jam is slathered from edge to edge, you're in a full-fledged rendition of Do-Re-Mi - singing both the back up AND the lead parts! It can't be helped. I have daydreamed many a time that I'm the one hopping on steps, riding in open carriages, riding bikes down tree-canopied streets, and dancing around a fountain - all while singing this song! And that daydream usually begins with bread and jam. Now, let me see - "Let's start at the very beginning . . ."
Making Raspberry Ginger Jam is as easy as Do-Re-Mi and ABC! It really, truly is!
I planted some raspberry starts last year. I had planted some a few years before that and they didn't take. So I was pleasantly surprised that these ones took. Really well! So well, in fact, that they jumped the boundary of their box and tunneled over and wreaked havoc with my strawberry bed! I was a little angry with them early in the season for all the work I had to do to save my strawberry bed.
But a couple weeks ago they started producing these!