There is something so delicious about making jam from ripe , just plucked berries, straight from the field!
We just went berry picking at Remlinger Farms in Carnation, Washington! So fun! I can’t
wait to share our storybook morning in the field.
For now, I can show you the beautiful fruits of our labor!
Look at that color! Such a gorgeous shade of red and perfect for my TIPSY raspberry
quick jam. YES, tipsy! It really is quick AND delicious too.
Plus a hint of orange zest and orange liquere will make you go
As the jam bubbles away on the stove top,
the kitchen will be perfumed with the mouthwater fragrance of raspberry
and orange! In minutes you will have a beautiful topping for ice cream, scones and toast or eat it straight
from the jar! Seriously, how can you NOT make a little of my quick jam? Here we go.
Raspberry Quick Jam
6 cups ripe raspberries, rinsed
1 cup granulated sugar & 1 cup vanilla sugar (I make my own!)
2 tablespoons of Grand Marnier
the zest of one orange
cornstarch & water for thickening
Simmer all of the ingredients on the stove top for 30 minutes, stirring frequently.
This recipe is pure raspberry and not as thick as the typical jam. If you want to thicken it , add a
few tablespoons of cornstarch per the package directions.
Pour the jam into a sterile, quart-sized jar and
enjoy! Be sure to refrigerate! Keeps for a good week!
Here’s to berry season!