Raspberry jams are one of summer’s blushing blessings, although they can also grow during spring and fall. Everyone has their own cheerful memories of picking raspberries at raspberry farms or safely foraging for them in lush, green forests.
When the baskets are full of these ruby-like berries, jam-making and preservation follow. It’s a long-standing tradition that has spanned generations and will continue as long as the practice is manifested, and the recipes are passed from one generation to another.
Raspberry Jam Trivia
- Raspberries have long been loved by people. The ancient civilization of Troy was the first to love raspberries, this is because raspberries were abundant during the Greek Hellenistic period. They were believed to promote fertility. Greek literature and mythology even wrote about how raspberries became red. Raspberries were originally white but Zeus’ nursemaid Ida pricked her finger and her red blood stained the berries. It has remained red ever since that incident.
- It’s good to consume small amounts of raspberries daily. They are rich in fiber and Vitamin C. They also contain Vitamins A and B6, thiamine and riboflavin, zinc, and calcium.
- The antioxidants in raspberries fight oxidative stress which can lead to cardiovascular illnesses, diabetes, and cancer.
Raspberry Jam Buying Guide
Raspberry jams are available both as commercially produced goods in groceries and supermarkets. They are available all-year-round and you can buy different types such as with or without pectin, all-natural, or the ones which indicate that there are no sugars or food coloring added. However, those labels are not always reliable as commercial products do contain preservatives and chemicals that are suited for their mass production.
It’s best to buy raspberry jam from your local artisan jam makers or on displays at the farmer’s market. It’s guaranteed that you can get high-quality, all-natural raspberry jams with recipes passed from generations.
Raspberry Jam Production & Farming in Texas
Raspberries are not well-adapted to the conditions in Texas because of the climate and soil conditions. However, after a couple of agricultural studies and trials, Raspberries have been grown in Central Texas. Planting raspberries are usually done in the springtime. It also requires a lot of patience as it takes a long time for the seeds to germinate and grow. It can be a tricky process and some people might think the seeds will never grow or they have planted it wrongly. The best way to plant raspberries is to choose a good quality, well-drained soil that will promote healthy growth for the raspberries.
Preservatives and Chemicals
Jams, jellies, and preserves are made with four basic ingredients: fruit, pectin, acid, and sugar.
Fruit or vegetable is the base for any jams, jellies, or preserves. It is essential to use firm and ripe fruit for jams as over-ripe fruits will result in a liquidy set. Meanwhile, an under-ripe fruit will have fewer juices and under-developed flavors. Taste the fruits first before using them on your jam.
Pectin is essential to achieve the gel-like consistency of the jam. In simpler terms, pectin is necessary to set the jam. It is important to know the difference between pectin and gelatin. Pectin is a natural starchy substance usually found in fruits while gelatin is derived from animals. Certain types of fruits have different pectin levels. Strawberries, blueberries, and peaches are low in pectin meanwhile blackberries, currants, cranberries, and eastern concord grapes have a high pectin content.
Sugar is another essential ingredient in jams, jellies, and preserves. While people think sugar is just a sweetener, it is much more than that. Sugar is essential in retaining the shape and texture of the fruit. In the case of low-sugar jams, they have a shorter shelf-life because of their consistency. Low-sugar jams should also be paired with low-sugar pectin to successfully achieve the texture. Otherwise, the unsuccessful chemical reaction would result in a less desirable texture.
Citric acid, malic acid, and tartaric acid are commonly used in jams and jellies. Acids are essential to bind and form the pectin. Most people can easily purchase powdered forms of acid, but the acid of lemon juice or other citrus fruits would suffice.
Packaging
Safely canning jams, jellies, and preserves are essential to maintain their flavors and lengthen their shelf-life. The Boiling Water Method for Raspberry Jam is one of the most reliable. To do this, prepare the canning jars filled with food and completely submerge them in boiling water at 212°F.
Certain measures should be done before doing the boiling water method. Check the cans to ensure they are safe for food packaging and consumption. Look for cracks, chipped edges, and even tiny scratches. Discard the jars if you can find any of these inconsistencies. This is an essential step since any small cracks or chips can be triggered by heat during the boiling process.
Also, check the rubber lid to ensure that there are no mold growths since any mold could spoil an entire glass. Never use the metal covers if there are patches or specks of rust since it can also contaminate the strawberry jam, making it unsafe for consumption.
Enjoying Raspberry Jam
The traditional raspberry trifle is the perfect way to eat your raspberry jam. Alternate layers of cream, jam, and cake and indulge in the flavors of your childhood. Raspberry jam can also be drizzled on top of ice creams, yogurts, and even whipped cream.
Storage
Properly storing either commercially-produced or homemade blackberry pepper jam will determine how long you can keep the flavor quality and shelf-life. All unopened artisan-made jams should be stored in a cool, dark place, and should be consumed within a year. although, you can consume it for a maximum of three to six months to enjoy the flavors as time will modify the flavors, colors, and textures of the jam.
Once opened, always refrigerate the blackberry pepper jam and consume it within two to three weeks since the jams will deteriorate faster once opened and exposed to varying temperatures.
Always check for signs of spoilage before eating the jam. Those with mold or yeast growth in the lids or the glass wall and having fermented or yeasty odors should be immediately discarded.
Cooking
OLD-FASHIONED NO PECTIN RASPBERRY JAM
Ingredients
9 Cups Raspberries
6 Cups Sugar
Instructions
- Start by sanitizing jars and washing lids and rings. Then, place all of your half-pint jars in a water bath canner and fill it with water. Turn the heat to high and allow the water to start simmering while you prepare the jam.
- A trick to help sugar dissolve more easily in jam is to warm your sugar. Preheat your oven to 250°F. Place all 6 cups of sugar into a baking dish. Throw it into the oven for about 15 minutes.
- While your sugar is warming, place 9 cups of raspberries into a large 5-quart stockpot. Heat them up, mashing them with a potato masher or something similar while they heat. Once they reach a boil, allow them to boil hard for 1 full minute, stirring constantly.
- Once they’ve boiled for a full minute, add the warmed sugar to the raspberries. You’ll want to boil this fruit sugar mixture for about 5 minutes, here’s a trick to tell when the mixture is ready.
- Dip a metal spoon into the mixture. Bring it up and allow the mixture to drip off. When the drips are thick and falling in pairs, the mixture is ready to go.
- Once the mixture is thick enough, ladle it into the prepared jars leaving 1/4″ of headspace. Using a plastic spatula, work out any bubbles. Check headspace again adding if necessary.
- Wipe the jar rim with a clean, damp cloth. Center the lid, tighten the ring finger tight.
- Once finished, put the jars back into the canner. Adjust the water in the canner to ensure the tops are covered by about 3 inches of water.
- Place lid on the canner and allow the water to return to a boil.
- Once water is boiling, process the jars for 10 minutes making sure the water continues boiling the entire processing time.
- Remove jars to a towel-lined surface and leave undisturbed for 24 hours before checking the seal.
