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!


MonicaHart plum