In another day, we will be haying again. The cut and crimped hay is lying in the field under the warming sun and should be ready for baling tomorrow.
While I wait for my part in the haying, I have other concerns in the garden, yard or house that need attention. Just yesterday evening I spent time picking golden and red raspberries. Since the golden patch is in its infancy, there is not much to pick and the job goes quickly. I save them unwashed in the refrigerator. That way we can enjoy them with the “in the patch” flavor.
The red raspberry patch, now, that is another matter. I have a large patch and it takes a longer time to pick them. Being late in the season, there are a bunch of raspberry bugs trying to get fat on my berries. I did my best to pick clean, bugless berries, but when I started to clean them in the kitchen there were still dozens crawling around in them. It took patience for me to rid my bucket of berries of bugs.
I discarded the bugs and chopped the berries in my blender and added the sugar. I let the mixture rest for 10 minutes and then added the pectin. (I like to use Sure Gel.) I stirred it for 3 minutes and poured the sparkling, sweet mixture into glass jars. I use a freezer recipe so I don’t have to use mason jars.
This jam looks good and it is!