Comments on: Seattle Pictures + Raspberry Jam

By: CSA and canning update « Welcome to Fluffybutt Farms!

CSA and canning update « Welcome to Fluffybutt Farms! — Sun, 18 Sep 2011 03:13:55 +0000

[...] for de-seeding half of the berries and was just generally looking like a pain in the butt so I used this recipe instead. Really simple, four ingredients, and I can tell you I’ve already eaten half a jar in yogurt, [...]

By: marisa

marisa — Sat, 23 Jul 2011 01:37:00 +0000

If you’re going to seed the raspberries, you’re better off following the blackberry jam recipe.

By: Celia Husmann

Celia Husmann — Sat, 23 Jul 2011 00:26:28 +0000

If I “deseed” the berries (for my son LOL), do I follow the blackberry recipe or this one??

By: Jessica

Jessica — Sun, 17 Jul 2011 02:18:18 +0000

Took your class today at Create a cook in Newtown and was so inspired. I went right from class to buy canning supplies, then to pick your own raspberries, and now just finished making 5 1/2 pints of this jam. (Don’t worry, plenty left to eat out of hand). Thank you so for making canning accessible and exciting.

By: lily

lily — Tue, 28 Jun 2011 02:10:31 +0000

this will be my first “for real” canning experiment of my adult life. Although, I helped my mom can every year of my childhood. Thanks for making this accessible and easy

By: golden child jam – and a giveaway! | nomnivorous

golden child jam – and a giveaway! | nomnivorous — Fri, 18 Mar 2011 14:22:52 +0000

[...] made it all the way to the end?! In the spirit of Food in Jars, and in the insanity that was this non-recipe-recipe, I want to give YOU a jar of this jam. I will [...]

By: Glass Jars

Glass Jars — Wed, 30 Sep 2009 14:05:01 +0000

Great looking jam, we produce small quantities of homemade jam ourselfs, have you tried wrappings around the top of the jar to give it a homely feel, works a treat for us

By: Laurie

Laurie — Sun, 20 Sep 2009 21:25:01 +0000

Marisa, I also took your preserve class this summer and just tried the rasberry jam recipe. I’m finished and the “jam” is the consistency of water…really runny. I boiled it 15 minutes (not 20) and used liquid pectic (not powder). What am I doing wrong?

By: Dana

Dana — Mon, 14 Sep 2009 14:26:54 +0000

Hi Marisa, I took one of your canning class this summer. Your raspberry jam looked so delicious that I decided to try some this weekend– my very first jam-making project! I’ve read a bunch of conflicting things about sterilizing the jars & I’m a little paranoid to begin with, so I sterilized them in boiling water for about 10 minutes, then boiled them for about 15 minutes after filling them with the jam. Overkill? Anyway, I’m just wondering– if I eat the jam relatively quickly &/or keep it in the fridge, will it be okay? I was thinking of making raspberry bars but I’m nervous I might poison my entire office. Thanks for all of your posts… very inspiring!

By: Linden

Linden — Tue, 08 Sep 2009 23:12:54 +0000

I think jams without seeds are lacking in character!