top of page

Raspberry Jam

(by Aimee Lee Ball)

(This is “refrigerator jam,” which is not shelf-stable. Use within a few weeks or freeze.)

4 c. fresh organic raspberries, washed

2 c. granulated sugar

1 T. fresh lemon juice

In a large stainless steel or enamel pot, mash raspberries and sugar.

Bring to a boil, then reduce heat to medium-low, and cook until thickened, about 10 – 15 minutes.

(A candy thermometer should reach 215 F.)

Stir in lemon juice.

When cool enough to handle, pour into jars and refrigerate.

(Read Something, the story that accompanies this recipe.)

Recent Posts

See All

Gołąbki (Crispy Fried Cabbage)

(by Laurel DiGangi) 5 c. cooked white long grain rice 1 1/2 large onions, finely chopped 1 - 2 T. butter 3 lb. ground beef salt, pepper, and garlic powder to taste 2 eggs 2 large heads of cabbage butt

Strawberry Ice Cream

(by Celeste Miller) (using a hand-cranked ice cream freezer) 2 c. mashed fresh strawberries 2 c. whole milk 2 c. heavy cream 1 c. white sugar Combine all ingredients thoroughly, and pour into the can,

Shepherd's Pie

(by Lally Pia) For the filling: 1 1/2 lb. ground beef 1 large onion, chopped 1 stick celery, chopped 1 t. finely grated fresh ginger root 1 t. finely chopped garlic (2 cloves) 2 T. chopped cilantro 6


bottom of page