Cultural Connections: Learn How to Can Raspberry Jam
Want to learn how to make traditional Raspberry Jam, Elder Violet will share her delicious recipe and share her canning expertise. Invite your parents, host agency & community to join in the fun!
Friday, March 10th
10:30am - 11:30am (PT)
I have been employed with Tansi Friendship Centre as an ECE assistant for 12 years. I enjoy working with children and teaching them about Cree Culture. I also teach cultural crafts with the adults such as moccasin making, beading, canning and sewing.
Raspberry Jam Recipe
Items needed:
6 to 8 clean washed jars, lids and rings – 8 Pint jar (8oz)
Water Canner
Wide Funnel
Jar tongs or tongs
Tea Towel
One medium and one small pot
Ingredients
7 cups Fresh or half thawed- frozen Raspberries.
3 cups white sugar
2 tablespoons freshly squeezed lemon juice.
1 package Certo
Directions
Have water in canner boiling before workshop starts, reserve hot water for processing filled jars.
Boil water in a small pot and reduce to simmer add clean lids and lid rings.
In a medium pot combine all ingredients, raspberries, sugar, lemon juice and Certo; stir well. Bring to a boil, stirring constantly. Lower heat and cook for another 5 minutes. Remove from heat.
Fit a jar with a wide-mouth funnel, divide raspberries into sterilized jars, leaving 1/4-inch of space at the top, seal jars with sterilized lids and tighten.
Transfer filled jars into boiling water canner. Make sure jars are covered with at least 1 inch of water; let sit for 10 minutes.
Lay out tea towel then lift jars place 1” apart on tea towel. Cool in a draft-free place 12 hours to overnight.
Once jars have cooled completely, test to mase sure each jar is completely sealed. Press down the middle of the lid with finger. If lid springs up when finger is released, the jar is unsealed. If unsealed store in refrigerator and use. – Store sealed jars in a cool place for up to one year.