Canning Raspberry Jam

Cara brought some frozen raspberry that she bought direct (or pick?) from a local farm when it’s in season for canning at the Food Preservation workshop held at the Garratt Wellness Center organised by the Richmond Food Security Society.

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The raspberry jam tasted wonderful. It is tangy and sweet. These raspberry jam will be great on toast or scones.

Ingredients

  • frozen or fresh raspberry
  • sugar to taste
  • lemon juice
  • pectin

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Cara bought the liquid pectin for her jam making. Check out this link for some concern using liquid pectin.

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At the end, Karen DW (the host of this food preservation workshop) suggested that Cara try different pectin for her raspberry jam, one using liquid pectin and another no sugar pectin which so happen Karen had with her.

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Raspberry Braid

I made this Raspberry Braid for breakfast. The recipe yields two braids. I made one with raspberry jam from the original recipe and the remainder one with hazelnut chocolate spread for the boys.

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Ingredients

  • 1 cup milk
  • 1 egg, beaten
  • 2 tablespoons butter
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 3 1/4 cups flour
  • 3/4 teaspoon yeast

Filling:

  • 1/4 cup raspberry jam
  • 2 tablespoons butter, melted – cooled

Topping:

  • 1 tablespoon butter, soft
  • 2 tablespoons white flour
  • 1 tablespoon brown sugar
  • 1/4 teaspoon nutmeg

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