When you go to your favorite breakfast joint and your meal comes with toast, what kind of jam do you reach for? Raspberry has always been my first choice. I love the zesty, tartness that’s sweet but not too sugary sweet like strawberries can be. If sunshine had a taste, I think it would be raspberries. I tried growing them once but I didn’t have the right area or sunny spot for them to really get going. And the thorns!! Ouch! Gathering berries from thorny bushes just sucks! I’m a much happier girl with my little box from the local farmers market. Picture me sitting in the grass popping raspberries like they’re going out of style. And they kind of do! Raspberries are a short lived season in WA so you have to get them while they last!
Last July, I was alerted to the occasion when our beloved local berry farm opened their doors to the public and lined their shelves with flat after flat of precious berries. Hurriedly I grabbed some cash and cruised down into Orting valley to Spooner Farms for two big ole flats of raspberries. I’ve never made my own raspberry jam before but I have made other kinds and once you know how to make any berry jam, the rest is easy. But how to make it extra super awesome…. why not add some organic, super tangy, ginger ale to the mix? OMG! Best jam ever! It like when Mario eats a star and turns into super awesome, invincible Mario…. no raspberry jam can beat this. It’s the best!
In one hour, I had a dozen half pint jars ready to shelve. That may seem like a lot but I like to give out my canned goods for gifts as well as use them. If you’ve never canned before and are interested in starting always start with Ball, they are the experts. Check out their website here for more information.
- 2 cups ginger ale
- 14 cups of raspberries
- 4 cups sugar
- ½ cup lemon juice
- ½ cup pectin
- 1 dozen 1/2 pint jam jars
- In a large stock pot add all ingredients except for the pectin.
- Slowly bring to a rolling boil while stirring and mashing berries.
- Add pectin and continue to boil hard for 8-10 minutes. (it takes a bit longer with the ginger ale)
- Remove from heat and skim off foam with a metal spoon. (P.S. The foam is an amazing topping on vanilla ice cream!)
- Ladle immediately into prepared jars leaving 1/4 inch space at the top.
- Wipe jar rims, cover and screw on with two-piece lids.
- Process in a water bath for 10 minutes.