Raspberries

They're still green but it won't be long before these black raspberries are ripe and ready for jam and jelly making as well as eating fresh.

As usual I'll put some out on a table near the curb and attempt to sell or just give a lot of them away to the neighbors.

Somehow people seldom stop by and when they do they hardly ever buy anything so I haven't quite figured out what I'm doing wrong.

I'll try a few different things and report the results back to you. 

Fresh Raspberry Jam

I wouldn't make too much of this unless you've got a freezer to keep it in but I make it the old fashioned way with just fruit and sugar. If you don't have anywhere cold to keep it just make the tiny amount you're likely to use that day.You use equal parts of each starting with the fruit.

1. Measure the amount of strawberries or raspberries that you've got and put them into a stainless steel pan.

2. Measure an equal amount of sugar and put that in in another container somewhere that it can get warm. (warm sugar mixes easier and dissolves better)

3.  Put the pan with the berries on the heat and mash them as the cook to boiling.

4. Slowly add the sugar to the berries, stirring constantly and continue to cook until it boils hard and thickens.

5. It's done when it looks like jam

6. Let it cool a bit and put it into a clean container.

7. Store in the freezer or refrigerator

We're snacking on it warm with tea and toast as I write this.

I'm hoping you'll enjoy it too.