raspberry lemon jam

raspberry-lemon jam (with kiwi and grapefruit marmalade behind)

last night i made this jam - i had frozen raspberries and a bunch of lemons in the house - it is pretty tasty! i love raspberry jam - it has always been a favourite and I have to say the addition of lemon is a great sweet/tart combo.

Raspberry Lemon Jam

• 4 medium lemons
• 1/8 teaspoon baking soda (to adjust acidity)
  
• one package (600 grams) frozen raspberries
  
• 6 cups sugar
• 1 (3 ounce) pouch liquid fruit pectin

1. Slice the lemons in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft. * I thinly sliced half of the lemons into rounds (these didn't go into the food processor) I don't think I'd bother again - the rounds are pretty but kind of a pain to spread on toast

2. Toss the boiled lemons in the food processor until its a nice even pulp

3. Meanwhile defrost raspberries

4. Place lemon pulp and defrosted raspberries into pot - i use my le creuset (dutch oven), bring to a boil, slowly add sugar, stir over heat, until sugar is dissolved. Bring to boil, boil uncovered for 2 minutes. Quickly stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off any foam.

5. Pour into hot sterilized jars; leaving 1/4-in. headspace, seal.

Yields: about 8 cups

kiwi lime marmalade

based on this meyer lemon kiwi marmalade recipe this is the tastiest marmalade ever ... well it is a hardly marmalade but a tangy beautiful spread

kiwi lime marmalade

6-8 Limes (or lemons if you like - i didn't have enough limes so did 4 limes and 3 lemons)
6 Kiwi (firm/ripe)
5 C Sugar

1. Slice the limes in half (along equator) and remove any seeds . Place in a deep pot and bring to boil, simmer, covered, for about 30 min. or until rind is soft.

2. Toss the boiled limes in the food processor until its a nice even pulp

3. Halve and scoop out kiwi - chop or crush into smaller pieces - it doesn't need to be pretty

3. Place lime pulp and kiwi into pot - i use my le creuset (dutch oven), add sugar, stir over heat, without boiling, until sugar is dissolved. Bring to boil, boil, uncovered for about 15 min. or until marmalade jells when tested.

5. Pour into hot sterilized jars; seal.

Yields: about 5 cups

ps - i love this stuff! it is great with cream cheese and bagels

sigh a bunch didn't seal

i love listening to the lovely little pops as the jars seals. it is seriously so satisfying ... ok i profess my geekdom there but then i guess that is already out there with all this canning

but .. sigh 7 jars of the grapefruit didn't take - that is pretty much half of the batch! I think my jars were not hot enough - so have looked up other ways to heat up the jars. the simplest is filling the jars with water and tossing them in the microwave worked like a charm for the kiwi marmalade i made tonight

101 jars of jam on the wall

well not 100 jars yet ... but that is the plan
i've challenged myself to make 10 dozen (umm yes i can do math that is 120 jars but gosh that seems like a big number that i'll never finish) so as i go i figured i'd share the recipes
since its winter i'm starting with marmalades - i don't know about you but citrus seem like the only fruit in the supermarket at the moment but maybe that is because i live in the yukon