This summer we had another bumper crop of black raspberries. To think that when we first moved here, we were going to cut down the tangled mess next to our shed! The next summer, we realized that the wild brush was actually black raspberries.
Last year, I had tried the berries in smoothies, but we didn’t like the seeds. So this year, we decided to make jam, and yesterday Josh and I finally pulled it off.
First we thawed our berries in warm water in our sink. (somewhat impatient? haha)
Next, we mashed the berries with our potato masher:
Then we strained the mashed berries through a sieve:
We put the leftovers in cheesecloth and tried to get more juice out of it:
Looks pretty gory, eh?
The cheesecloth worked well for a little while, but then the seeds started coming through. We decided to skip the cheesecloth step and just strain the berries the best we could. Once we had the berry juice/pulp, the rest was just following directions from this:
What kind of jam have you made or do you enjoy?
Any tips for me to use next year?