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Sweet Raspberries...
And The Rest of The Story

Raspberries have a special and fond memory for me. As a child, I recall me, my brothers and sisters and mother going to a field chalk full of red raspberry bushes to pick buckets and buckets full of berries and of course eat them, which was behind our Grandmother's house in Pittsburgh, Pennsylvania. Of course, we always ate many of the berries and ended up with stained fingers, but there were always more than enough berries left for my mother to make jars and jars of fresh raspberry jam, which lasted all winter. I can still clearly remember the white buckets we used for this, and getting all scratched up by the thorn bushes, and that this 'berry picking' was one of the few things we all did together with our mother as kids.
I remember how sad I was when a developer plowed down that berry bush field to build homes there. Now, I am blessed to live in a house with a few raspberry bushes in the front yard., around trees and bushes. I am the only berry picker in house, so do get some berries when the season arrives, but the area birds also get their bounty, since there are many birds always flying through the area.
Thus,the name: "Sweet Raspberries, and Other Good Things".

A
Recipe
With
Meaning

My main website address:

http://k_koerberoh.tripod.com/gangsandme/
(Sorry - not a clickable link!)

(See page on above link about abuse by the police.) As of today's date - March 10, 2003, my access from my end of this main link has been cut off. The tripod people were not responsive to requests by me in regard to this.

         Homemade Raspberry Jam
      8 cups raspberries, caps removed
       1 1/3/4-ounce package powdered fruit
                      pectim
        7 cups sugar

Preparing: In a large bowl crush raspberries
measure 4 1/2 cups. In an 8 to 10 quart kettle combine crushed berries and pectin.
Bring to a full rolling boil (a boil that cannot
be stirred down). Stir in sugar. Return to a
full rolling boil. Boil hard, uncovered for 1 minute stirring constantly. Remove from heat; quickly skim off foam with a metal spoon.
Water Bath Canning: Ladle jam at once into hot, clean half-lint jars, leaving a 1/4 inch
headspace. Wipe jam rims, adjust lids. Process in boiling water bath for 15 minutes
(start timing when water boils).
Makes 7 to 8 half-pints.

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