We now know that we are simply incapable of following a canning or jamming recipe. Oh well.
We looked around online for ideas, consulted Putting Food By, and asked our Facebook friends. All said we could forgo pectin if we could be happy with a runnier preserve. But Putting Food By said that some lemon juice in will help low acid fruits gel. So, here’s the don’t-follow-this-recipe-yet recipe:
22 cups whole, uncrushed raspberries (it cooked down to a lot less volume than this)
5 cups sugar
3 tablespoons lemon juice
The recipes we looked at were calling, for, like, a one to one ratio of fruit to sugar! That just wasn’t going to happen. It’s super sweet with just the five cups.
There was one jar that wasn’t quite filled, and so didn’t get processed. But as it’s cooling, it’s gelling up. So, fingers crossed…