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11th Annual Jam Contest - Winning Recipe
MIPPMO'S RASPBERRY BIRTHDAY REPRISE
By Ina Hanel-Gerdenich
- 4 cups mashed berries (~2 quarts whole berries) collected from the Makielski Berry Farm south of Ann Arbor on a sunny day
- 3/4 cup honey made from Makielski raspberries
- 1 Pomona's Universal Pectin package (2 tsp pectin, 2 tsp calcium water).
- Wash jars and lids in warm soapy water (use five pint-sized jam jars for one batch as listed above) and rinse. Place jars in a pot of water and bring to a boil. Place lids in a small pan of water and boil. Keep in hot water until used.
- Make calcium water by adding 1/2 tsp. calcium powder to 1/2 cup of water (as per instructions from Pomona's Universal Pectin package, found in local groceries).
- Mash 2 quarts of fresh whole raspberries in a large bowl.
- Scoop 4 cups of mashed raspberries into a sauce pan. Add 2 tsp. calcium water and stir. Bring to a slow boil.
- Meanwhile, place 3/4 cup honey in a separate bowl, and stir in 2 tsp. pectin.
- Add honey mixture to raspberries once they are heated, stir, and briefly return mixture to a boil. Remove from heat.
- Fill jam jars with raspberry mixture, seal, and place in pot with hot water. Bring water to a boil and cook for five minutes. Remove and let jars cool.
I like this recipe because it avoids processed sugar and permits the tartness of the raspberries to emerge. The recipe is modified from one provided in the Pomona's Universal package.
My family submitted this jam as a birthday surprise to me. It was named for my daughter's pink hippopotamus, a dear friend.
Ina Hanel-Gerdenich
October 3, 2009
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