Raspberry jam on a homemade scone with
butter -David MacTavish, Hutchinson Farm
Kitchen, Burlington, ON, September 14th 2013
|This old fashioned cooked jam
is made with just raspberries and sugar. Pure
5 cups raspberries
3 1/2 cups sugar
6 250 ml jelly jars sterilized
In a medium saucepan, heat raspberries over low
heat until gently bubbling. Continue for 20 more
minutes. Raise heat to just below medium, stir in
sugar, cook about 30 minutes stirring
occasionally. Remove any foam from surface. Put in
sterilized jars, and wait for the plink!
- Ingredients grown at
Raspberries -buy them at our farm store, or pick
your own. Summer raspberries late June -late July.
Fall raspberries mid September to frost.
This is my Mum's recipe!
Seasonal recipes from our farm
kitchen, featuring ingredients grown at Hutchinson
More tried and true recipes: hutchinsonfarm.ca