Summer is in full swing! The raspberries we have growing in the backyard are taking off.
Yesterday I had grabbed a second pint berry container just in case, and I wound up using it and filled it up. Today when I went out to pick berries I had also taken a second pint container with me and I filled both up as well today.
I finally had enough berries to make a batch of freezer jam! So I finally got my first batch of jam of the season.
I used the directions out of the MCP box for making freezer jam, with one alteration, I put Karo Light Corn Syrup in my jam. The old MCP recipe called for a cup of Karo Syrup after you let the jam sit with the lemon juice and pectin, and before adding the sugar. You also want to put the lemon juice in with the crushed berries and the pectin. The directions don’t specify that.
I had made some jam after they had changed the recipe and without realizing they had changed the recipe and the jam came out all gritty and gross.
My mom and I came to the conclusion that the Karo Syrup helps the sugar to dissolve and the jam to not be gritty.
I don’t know if it was just one of those things or if there was any correlation between the two but i had watered the garden earlier in the week and the next day there were so many berries ready.
I will definitely try to remember to pay attention to how many berries I get tomorrow and see if there is more berries ready than usual.