fresh raspberry jam

we've been trying to jam-pack (pun intended!) our autumn full of little adventures. yesterday was the first weekend together we've had as a little family in a long time, so we decided to spend the gorgeous day outside raspberry picking.

we filled a little quart container full of ripe red ones, some surprisingly delicious white ones and a bunch of not-quite-ripe pink ones that were the perfect amount of tartness.

this morning i decided to make a yummy + super simple raspberry jam. YUM!

quick + easy jam recipe (from martha stewart)

2 cups hulled raspberries
3/4 cup sugar
1 TBSP fresh lemon juice

puree or blend raspberries to desired consistency in food processor.

mix all ingredients and bring to a boil in a small non-stick saucepan.

boil on medium-high for 10 minutes or so (mine took about 12-14 to thicken)

remove from heat and put in container. let cool to room temp and refrigerate. it will last up to 14 days.


*needless to say, i've been eating toast all day.