Making Raspberry Jam with Mint and Lavender

Over the weekend we made raspberry jam. I was a little concerned about the seeds. They don’t bother me but Greg suggested about a week ago he hates raspberry seeds—he denies this statement now. So when I thought he hated seeds I ordered this Fruit and Vegetable Strainer KitchenAid attachment to remove them.

He bugged me all Saturday morning asking when I was going to start so he could try out the new toy. After a quick rinse the raspberries went into the strainer. He had a great time and even said, “This is the most fun I’ve had in the kitchen in a long time.” He read on a discussion board not to run them through twice because the strainer could crack or put excess labor on your mixer— he of course didn’t believe this statement. “Look at the juice left on those things Katy”, he said after I reminded him of the warning. In the photo below you can see the first run through and the second. We also shot a little video to show you how it works.

The machine did get clogged and he had a heck of time getting the attachment off the machine but thankfully nothing broke. As he was cleaning I began to boil the raspberries on the stove. I threw in a few of the seeds sticks when he wasn’t looking. How can you have raspberry jam without seeds, right? I made two batches of jam. The first was just regular raspberry and second was Raspberry with Mint and Lavender. The touch of mint is amazing! The recipe below is from my favorite new canning book, Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff.

Raspberry Jam with Mint and Lavender
Makes about 5 half-pint jars

1 pound of Granny Smith apples (about 4 small)
3 pounds raspberries, rinsed if necessary (about 10 cups)
2 cups sugar
3 tablespoons strained fresh lemon juice
Grated zest of 2 small lemons
1 tablespoon chopped fresh mint
2 tablespoons fresh lavender blossoms, or 2 teaspoons dried

Prepare for water-bath canning. Sterilize the jars and keep them hot in a canning pot, put a small plate in the freezer, and put the flat lids in a heat-proof bowl.

Quarter and core the apples, reserving the cores and seeds. Put as many of the apple trimmings in a jelly bag or 4 layers of cheesecloth as will fit, and tie the bag closed.

Put the raspberries and sugar in a wide, 6- to 8-quart preserving pan. Bring to a simmer, stirring frequently. Add the apples and the bag with the trimmings, along with the lemon juice and zest. Bring to a boil over high heat and cook, stirring frequently to prevent it from sticking, until a small dab of the jam spooned on the chilled plate and returned to the freezer for a minute becomes somewhat firm (it will not gel), 15 to 20 minutes. Stir in the mint and lavender and cook for one minute. Remove from the heat and stir gently for a few seconds to distribute the fruit in the liquid. Remove the bag and the apples.

Ladle the boiling water from the canning pot into the bowl with the lids. Using a jar lifter, remove the sterilized jars from the canning pot, carefully pouring the water from each one back into the pot, and place them upright on a folded towel. Drain the water off the jar lids.

Ladle the hot jelly into the jars leaving 1/4 inch headspace at the the top. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each of the jars, adjusting the ring so that just finger-tight. Return the jars to to the water in the canning pot. Bring to a boil, and boil for 5 minutes to process. Remove the jars to a folded towel and do not disturb for 12 hours.

Recipe as it appears in Canning for a New Generation: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff.

Making jam together on Saturday afternoon.

Greg demonstrating how the attachment works.

First run through on the left and second time on the right.

Raspberries boiling in dutch oven with apple tied in cheese cloth.

Fresh mint and lavender from garden.

Mint and lavender chopped up for jam.

Mason jars freshly sterilized and ready to be filled. Mr. Jack sits in the window watching the whole process.

Filling jars with jam using a funnel.

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Fresh Picked Raspberries For Jam

I picked up a flat a raspberries from my CSA yesterday to make into jam. I hadn’t really thought about how to deseed them till this morning or if I want too? Greg found a link to this Kitchen Aid fruit and vegetable strainer attachment (I already have the food grinder)—it will be here tomorrow am.

Last night, I tweeted the below tablecloth/sailboat photo and everyone went crazy. I picked up the tablecloth last winter at Goodwill up in Maine for $2. Pretty cute, eh? We don’t have a table set up in our house right now so we’ve been bringing picnics down to the the beach and Crocker Park overlooking the harbor instead.

So what are you doing this weekend? I hope I can get my lazy butt out of bed Sunday morning to take a trip up to Todd Farm, finally dive into the ocean, make raspberry jam and spackle a few spots on a wall I’m trying to finish up. Happy Weekend!

p.s. follow me on twitter or facebook for play-by-play weekend action!

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