Tulameen Raspberry Jam
Easy to make and sooo delicious!
Equipment
- Saucepan
- Immersion blender
- Jam Jars
- Canning funnel
- Large stockpot
- Tongs
- Ladle
- skimmer, or large spoon
Ingredients
- 6 cups Raspberries
- 5 cups Cane sugar
- 3 Tbs Lemon juice
- 1 tsp butter
Instructions
Prepare the Canning Jars
- In a pot large enough to submerge 7 – 8 oz canning jars, fill with jars and water and bring to a boil. Have this completed by the time the jam is finished cooking.
- Have lids and jar rings ready for use near the boiling jars
Cooking the Jam
- Put the raspberries into the saucepan and emulsify them into a liquid using the immersion blender.
- Bring mixture to a boil, boil for 10 minutes stirring occasionally.
- Add the sugar, lemon juice, and butter to the raspberries and return to a boil.
- Boil for another 10 minutes, use a skimmer to skim off the foam on the surface of jam as it boils.
Filling the Canning Jars
- After the jam has boiled for 10 minutes, using the tongs, remove a jar from the boiling water, place on your work surface, place the canning funnel into the jar and ladle hot jam into the jar, leaving 1/2 inch space to the top edge.
- If any jam spills on the top edge of the jar, wipe it off with a paper towel.
- Put a lid inside a ring, grab with the tongs and immerse in the jar boiling water and hold there for a minute, them place on filled jam jar and screw on the ring to seal the jar.
- When all of the jars are filled and sealed, place them in the boiling water, make sure the water in an inch above the top of the jars.
- Boil the jars of jam for 5 minutes, then remove them to cool.
This hearty butternut squash soup recipe is great on a cool fall day.
Butternut Squash Soup
A delicous sweet and savory soup, ideal for a rainy autumn supper.
Ingredients
- 2 Butternut Squash
- 2 cups Onion Rough Chopped
- 1/4 cup Olive Oil
- 2 Garlic Cloves Peeled and riugh chopped
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 1/4 tsp Red pepper flakes
- 1 tbsp Cumin
- 1 Quart Chicken or Vegetable Broth
- 2 Cups Water
Instructions
- Preheat oven to 400 degrees.
- Peel, seed, and cut butternut squash into 2 inch pieces. In mixing bowl, coat squash with 2 tbsps olive oil, 1 tbsp salt, and 1 tbsp of black pepper. Spread squash pieces on baking sheet and roast until to brown, approximately 30 minutes. While squash is browning, chop onion, mince garlic.
- When the squash is brown, remove from oven, add the remaining oil to a large soup pot and saute the onion until just browning. Add the chicken broth, garlic, and browned squash, and bring to a boil, then reduce heat and simmer for 30 minutes.
- Add cumin, 1 tbsp salt, 1 tbsp black pepper, 1/ tsp red pepper flakes. Using an emersion blender, blend soup until it has a smooth cream texture. Taste, and adjust seasonings to taste.
