Thursday, June 28, 2012

Raspberry Ginger Jam

Do-Re-Mi by Julie Andrews and cast from "The Sound of Music"
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!
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!  

Raspberry Ginger Jam
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.
The nearly seedless puree will fall into the bowl underneath.  Again - be sure to take the spatula and scrape all the puree that clings to the bottom of the sieve.  You'll be surprised at how much you get off of it!

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!


  1. Janice I'm going to try this recipe as Red Raspberries are my favorite and Grampa grew them if you remember. I always would raid his patch. I will do this when we get back from Rhode Island.
    Keep up this site it is wonderful.
    Aunt Linda

    1. Aunt LInda,
      It makes me very happy that you enjoy reading my blog. I hope you enjoy the jam - I'm putting it on anything I can! The ginger really makes the raspberry flavor pop! I don't remember the raspberries as much as I remember the blueberries at the farm. Grandma talked me through my blueberry pie problems. That'll be a post coming up as blueberries are hitting the shelves now! Keep coming back!

  2. Happiness on a plate!
    I haven't made raspberry jam much because Paul hates the seeds, but this is a great way to go!

    1. Ditto here, Jeanne. I don't know why it never occurred to me before, but when I was in school they talked about it. Most people don't do it. But I did get extra points on my baking final because I took the time to take that extra step and yield a luscious raspberry danish - sans seeds! Light goes on! I plant raspberries! I hope Paul likes this jam!

  3. Janice I'm pretty sure we'd be best of friends if we grew up together. I HATE raspberry seeds as well and when I make raspberry jam I take the time to get rid of the seeds, too! But I've never tried it with the ginger before! I'm excited to try it!

    1. Raspberry seed haters unite! I hope you like the ginger variation. It's super tasty! Let me know how it turns out!