As you may have read, the raspberries were ready for picking, and they won't wait on you! So, we spent all weekend finding and picking ripe red raspberries on Flint Ridge.
Saturday didn't go so well for the picking. We had done work around the house, and by the time we made it to the patch, the mosquitoes had woke up. They were snacking on us big time, and we decided to give Sunday morning a try instead.
By early evening, we had picked enough berries to start the jamming process. You wouldn't believe it, but making jam is fun! It's a long process, but it's so worth it in the end.
If you're interested in canning jam, you'll need a canner pot, a rack for it, some canning tongs, a funnel, lots of jars with lids and rings, a ton of sugar, some Sure-Jell (or your favorite pectin), and of course, some fruit.
After mushing the berries, you add the Sure-Jell and sugar, boil, and add to sanitized jars. Follow the instructions that come with the pectin. It's a messy job, so be prepared to have sticky everywhere!
In the end, we'd picked over 6 quarts of berries, which made 44 jars of jam - some 8 oz and some 4 oz jars. These will keep a year while sealed, and 3 weeks in the fridge when opened. And it tastes sooooo fresh!
I know Tim is dying to eat this pie. It's been in the refrigerator overnight to chill, and surprisingly, there were no fingerprints in it this morning when I took it out for it's photo opp. It'll be the star of the show at tonight's supper gathering.
Until next time! Happy Picking!
Robin & Tim