Being seven is hard. I don't remember much about being seven - but watching it from being 39, it looks hard. One hot Tuesday I picked up Bronwyn from school (daycare/summer camp) and she was not acting herself, soon the tears. So many tears. She said she was just so sad and didn't know why. Was she hot? Tired? Hungry? No idea. We went home and I decided we needed to do something totally different - let's pick raspberries and make jam - that'll be good. I double checked that I had some Certo. (Phew! I did!) So as we picked raspberries and Nicholas picked and ate them, we talked about her day, the good things, the bad things. She told me a few things that happened at school that day that really frustrated her and likely were the cause of the tears. We went inside and cooled off, then the kids smashed the berries - that really got the aggression out. They stirred the sugar, then later the pectin and then the jam was made. Sure dinner was really late, but we had fewer tears then. Maybe we figured it out - maybe we didn't, but at least she had a chance to talk and do something else while we talked. Also, these two are really excited for raspberry jam - we may need to make some biscuits tonight so they can enjoy the jam!
Red Raspberry Freezer Jam
4 cups fresh fruit (2 cups crushed)
4 cups sugar, measured into separate bowl
1 pouch CERTO Fruit Pectin
2 Tbsp. fresh lemon juice
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
Crush raspberries thoroughly, one layer at a time. (Press half of pulp through a sieve to remove some of the seeds, if desired.) Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
Mix pectin and lemon juice. Add to raspberry mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
No comments:
Post a Comment