每年這個時候，家附近路邊到處都是野生的 mulberry, raspberry and blackberry. 這些生長在野外的果子個頭比較小，也不是特別甜，但是摘下來做甜點或者果醬還是不錯的。
今天分享一個raspberry Jam。沒有加food pectin. 自己做可以控製酸甜度。這個方法可以做mulberry jam And blackberries jam.
1。Bring 2 cups mashed raspberries to a boil for 1 min. Add a teaspoon of lemon juice and 1 cup sugar to a boil and simmer uncovered over medium heat for 5 minutes. Stir continuously. Jam is ready when it coats the back of a spoon thickly. ( 檸檬汁和糖按自己口味加減, 糖放少了，果醬不會那麽粘稠，不過一樣好吃)
2。Ladle raspberry jam immediately into a clean jar filling to within 1/4 inch of the top. Wipe rims with a moist paper towel to remove any spills. Top with lids.
3。Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower the jar into the boiling water. Bring to a rolling boil, cover, and process for 10 minutes.
4。Remove the jars from the stockpot. Let rest until cool and then refrigerate.