I've been doing a bit of pressure canning lately; however, today, I steam canned 12 pints of wild raspberry jam (no pectin). It was soooooo easy and lickety-split comparatively speaking; quite enjoyable actually. All seals took and the jars are now ready to add to our pantry.
I did have a small tub of jam left over and refrigerated that for more immediate use. I already had some on a little piece of bread with butter and it was just right.
In talking with Ed, he said he'd make a batch of his own version of wild raspberry jam with the raspberries that I didn't use. His version is going to be a pectin version and he wants to compare... Another point of comparison will be the fact that my jam was not strained (I absolutely love the seeds in raspberry jam) whereas Ed will very likely strain his (as he's not a fan of the seeds).
The plants are still producing so I'm hoping to pick enough for a couple batches of raspberry scones...
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