I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

This is healthy!

A simple raspberry jam, great on toast, yoghurt, or on cheesecake!#mycookbook

After trying to find recipes to make use of the things I grow in my garden, I came across this delicious jam. It's perfect, since the lavender and raspberries are ready for harvesting at the same time!

Inside the box of pectin

For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe

There are blackberries that grow in my backyard every year and I wanted to eat them somehow, so I turned them into a jar of jam.Don't blend too much or crush the seeds. The hard, little seeds can leave a taste in your mouth, so strain the berries to remove them as much as possible.I rarely see blackberries being sold in supermarkets here where I live, but you can easily grow your own outside on the balcony. They have sharp thorns, but they will grow into such sweet berries. Recipe by cafe-cafe.

#colourred