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.
Now I'm not so upset with them any more!
It's official. I'm a berry grower! I walk out to my back yard and pick fresh raspberries for my cereal, yogurt, pies, and this delicious jam! I feel incredibly self-sufficient!
But true confessions are in order. I do not like - nay, I despise - raspberry seeds. When Charlie Cowell, the anvil salesman in "The Music Man," proclaims Harold Hill to be the raspberry seed in his wisdom tooth, I can completely empathize! They're pesky little fellas. So I take an extra step in making my jam to rid myself of the annoyances. It's still easy as Do-Re-Mi and ABC! If you don't mind them, then, by all means, skip that step. Now, let's get going!
makes 5 half-pints
Printable Recipe Card
2 1/4 lb. raspberries (makes 1 1/2 lb. seedless raspberry puree)
1 1/2 lb. sugar (3 1/3 c. sugar)
1/4 - 1/2 c. chopped candied ginger
Prepare the jam jars and lid rings by cleaning them and pouring boiling water over them to sterilize them. Set aside and let them dry.
Place a food mill over a bowl, giving yourself enough space underneath the mill for the puree to fall freely into the bowl. Place raspberries in a food mill and puree.
Be sure to scrape the bottom of the mill for the puree that hangs out there. This step removes most of the seeds.
To remove almost all of the seeds, then place a fine mesh sieve over another bowl and pour the puree into the sieve. Using a wooden spoon or spatula, stir the puree while pushing and working it through the sieve.
Place the puree into a pan with the sugar and stir to combine. Heat the mixture over medium high heat until it starts to boil. Let it boil for five minutes or until it reaches 220F/105C. Stir in the candied ginger and stir well to evenly distribute.
Place the sealing lids in a small bowl and pour hot water over the them and let sit while you fill the jars. This primes the rubber ring on the bottom of the lid for sealing.
Remove the puree from the heat and fill the prepared and sterilized jam jars, making sure to wipe the rim of the jars with a clean damp cloth to remove any possible spills. Drain the water from the lids and place a lid on each jar and secure with a ring. Let cool and enjoy the sound of each lid making that "pop!" as it cools and seals.
Or, of course, you can just go ahead and make that toast or biscuit and enjoy some now!