Watching our Raspberries grow has been one of the coolest parts of living here. All props go to the previous tenants who actually GREW them, we have just maintained them. When we first moved in we werent even sure what they were, they just looked like sticks. Today they are wild and crazy berry producing MACHINES!
I have tried to be really good about picking them so they don’t get rain-rot or spoil. We are really lucky too in that these berries are big fat juicy ones, not like those silly little wild ones. I would say I have probably picked close to 3 gallons of raspberries so far. Some I just froze in ziplock bags (for smoothies and such) some I gave away to people, and a LOT have been made into freezer Jam. Last week I brought Leo, the two year old I babysit, over to the house and showed him how to pick them too.
It’s definately hard to figure what to do with so many berries. Many will in fact rot and go to the birds, but we feel we are taking full advantage of them, so its ok. I have made 3 batches of freezer Jam so far, about 15 8 oz containers and 3 16 oz containers. I looked around a bit for a recipe, but in the end just went with the Ball Freezer recipe. Yes its a fair amount of sugar, but when I was reading about it, it sounds like the sugar is really needed to preserve the berries. I’m also not sure what the difference is between cooked jam and freezer jam, but freezer jam is WAY easier, and it lasts a full year, so that works for me! Ball also puts out a cute line of freezer containers that stack which I really like better than Tupperware. Ball also has an awesome website with a fruit calculator and lots of recipes that you should check out. And there colors are lime green…whats not to love.Oh and a few people have asked if I de-seed my jam. To me this is a ridiculous request, and if you don’t like seeds, don’t make raspberry jam.