Canning Raspberry Jam

On Tuesday, I taught my 2^nd class at the Chubby Muffin Community Kitchen. Eleven participants made honey-sweetened raspberry jam with Adam's Berry Farm raspberries and we canned it together so everyone could bring jars home.

Honey-sweetened raspberry jam

It’s been an interesting evolution getting into canning classes. We hosted jam canning classes at City Market the last two summers with straight-up high-sugar jam like I remember my grandmother making. There’s been a big demand for canning classes, and while these classes were full, people also reported they wanted to learn how to make low-sugar or honey-sweetened jams. In other words, a new generation wants to learn how to can, but not necessarily grandma’s canning.

Raspberry jam class at the Chubby Muffin Community Kitchen

We’ve seen the same thing with bread making – whole-grain, please (and give us some crust!) – and pickling (make it lacto-fermented). Another thing that people are asking for is a class on canning chutneys, salsas, and other condiments. That one may actually be classic grandma, although I don’t remember my own grandmother doing it (she was too busy canning fruit of all kinds in sugar syrup).

Anyway, I’ve been enjoying learning how to make honey-sweetened jams so I can teach others, and the results are incredible – full, round fruit flavor with just a hint of honey flavor. I have Pomona’s Pectin to thank, and specifically Connie Sumberg, the sweet lady who answers the phone night and day when you call the “Jam Hotline” on the Pomona’s Pectin instructions. You can buy Pomona’s Pectin in Aisle 1 at City Market, and canning jars in the Bulk section. This pectin is made specifically for low-sugar and honey-sweetened jams, and the directions are clearly spelled out. If you get lost though, call Connie, and she’ll talk you through it!

And what do you do with leftover mashed raspberries after you measure out the right quantity for jam? Make vanilla pudding and spoon it on top. Do not strain, do not sweeten. It will be perfect just the way it is.

Vanilla pudding gets a spoonful of raspberries

In a heavy saucepan, whisk together sugar, cornstarch, and salt. Gently stir in 1/3 cup whole milk to form a smooth but runny paste.Whisk in remaining 1-2/3 cup milk milk. Cook over medium heat until it starts to thicken, then reduce heat to low and cook just until it simmers, stirring frequently (especially along the bottom of the pot). When it simmers, cook for 1 minute, then remove from heat. Add vanilla. Pour into a 3-cup bowl or ramekins and refrigerate at least 2 hours to chill. Serve with freshly mashed local raspberries on top.

Adapted from The Joy of Cooking