Yes! Looking sweet

Looks like you got yourself quite a few raspberries today. They look good. I have made strawberry freezer jam before, but never any of the stuff you have to cook. The freezer stuff turned out pretty good. I have never been brave enough to make the stuff you have to cook.

Hi Bob, I checked at the Joy about jams. It says to measure the fruit and cook until soft. Add the sugar and stir uncovered until it boils. Lower the heat and keep stirring until it thickens. For raspberries: 4 cups of raspberries to 3 scant cups of sugar and an apple (cut in small pieces to provide pectin). Cook until a small amount dropped in a plate will stay in place. Pack while hot. Do tell me how it came out!

Yum, those look good..My red raspberries didn't do well this year, but I have a ton of black raspberries and I got a great recipe for jam where it doesn't matter how much berries you have. The amount of berries is the same as the sugar. for example: 1 cup berries, 1 cup sugar. I used 2 cups of each and it made 2 small jars that my son and I already went through.. But that's okay, I have some frozen and I am waiting on my blackberries to start ripening.. Anyways, here is the recipe I used and from the looks of those berries, you can make the jam tonight..:) Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly. Add sugar, return to a boil, and boil until mixture will form a gel tips, about 5 minutes. Ladle into sterilized jars

hi Grandpa Bob I would think freezer jam would save alot more of the vitamins in raspberries but yes as a teen back on the farm I learned how to make raspberry and strawberry jams and jellies ever watermelon pickles which I disliked and picalii which I loved. it was tomatoes,cucumbers,and green peppers made and canned as a relish and it was so good too sp;ecially with most meats.

Hi Grandpa Bob!. I don't have many experience making jam but I am a big fans of strawberry jam that contain strawberry chunk in it, because its so rare in the market I learn to made it. I don't know if it can be applied to raspberry because I have not try it. I usually stem the strawberry for 5 minute to preserve the color. Then I boil it with a little water and try to crash half of it with potato masher wile cook it. After that I will put a sugar, I never really measure it I just put a little by a little until I feel the taste is balance between sweet and sour.

It has been 30 or 40 years since I made jam. I used the Certa pectin and cooked the berries. I've gotten lazy in my old age so I don't cook anymore unless absolutely necessary! heeheeheeeee (furby laugh) If you want to try the regular cooking jam recipe, any pectin package should have it on. I like reduced sugar or no-sugar-added jams. These don't contain any artificial sweeteners and are better for me than the high-sugared jams. Happy jamming.