Canning and Preserving - The Summer Series: Wild Raspberry Fridge Jam


I wish I could share some of this incredible jam with you! Since I can't, the next best thing is to share the recipe with you and show you how to make it. Some of you may have seen some of the pictures from the day our family went wild raspberry was the Fourth of July! This is what I made with the bounty; a soft set fridge jam that is amazingly delicious on toast with butter, spooned over vanilla ice cream, stirred into yogurt or in a freestyle peach melba.

Wild Raspberry Fridge Jam - Adapted from a Hugh Fearnley-Whittingstall recipe

3 pounds, 6 oz wild or purchased raspberries
3 3/4 cups sugar blended with 1 1/2 teaspoons pectin powder.

Start by sorting over the raspberries very carefully and tossing any leaves or stems. You can use regular raspberries too, they don't have to be wild. Put half of the fruit into a preserving pot (I used my enamel Le Cruset) and use a potato masher to coarsely crush it.

Add the remaining fruit and sugar. Very gently, fold in the sugar. As you can see in the pictures below, you'll end up with what looks like berries in the snow. Sugared berries are very tempting, but wait, this concoction gets even more mouthwateringly delicious looking!

Stir over low heat to dissolve the sugar.

Bring to a rolling boil, then boil for exactly 5 minutes. If you want a little firmer jam, continue boiling for another 2 or 3 minutes.

Remove from the heat and stir to blend in any scum (I prefer the word froth to scum...scum just seems so, well...scummy).

It's important to pour and cap this low-sugar jam quickly, but if you don't allow it to cool for a bit you will end up with jars that are top half full of seeds and bottom half jelly only. Give it about 5 or 6 minutes. Ladle the slightly cooled jam into jars and seal quickly. Because these low sugar (yes, this is low sugar) jams are boiled briefly they are called soft set jams. They are called Fridge Jams because they are often put in the fridge to set and remain until using. However, as long as it is capped while it is still above 195 degrees F, this preserve will keep just fine in the pantry. Once you have opened it, you do need to put it in the fridge where it will be good for a few weeks to a month. Use unopened jars within 1 year.