Warm up with Cinnamon and Raspberries!

Now that it has snowed the requisite 10" here at Wicked Raven Farm, life begins to slow a bit as everyone tries to hunker down and hibernate for the winter.  We are all tired from harvesting, canning, storing and freezing and are ready for some rest and some warming recipes.

(This picture was taken November 10th 2013 - 10" of snow on the railing below the clothesline - it's dryer time again)

 

Warming recipes for me are about the same as comfort food recipes and a favorite here is raspberry jam with cinnamon.  I like to use up the berries from the freezer remaining from the prior year (if we have any), as they need to be used up and they make great jelly.

 

Start with frozen berries - you don't have to thaw them even - just throw them in your stock pot.

I usually have written on each bag how much I put in but often I have bags that are only partially filled from using them for pancakes, waffles and muffins.  Heat them through and then measure you berry product.  I have had to add water to make enough to make a full cup final measure - meaning you have full cups of product - 5 cups or 7 cups, etc.  no partials.

 

Add an equal amount of sugar to your berry product (5 cups berries to 5 cups of sugar, etc.) and then add 1 tsp of cinnamon per 2 Cups of product (10 cups of product = 5 tsp. cinnamon).  Add pectin as directed on package for the type you are using and bring to a short boil.  Simmer for about 10 minutes or until the product starts to gel on a cold spoon (sometimes this takes up to 30 minutes).

 

Put hot product in hot jars and seal using the "quick flip" method or by canning 10 minutes in a water bath canner.  Eat it with home made fresh bread, biscuits, or pancakes.  Watch out for boys who would eat it right out of the jar with a spoon!  Enjoy and stay warm this winter!