Granny’s cook­book.

The McLeod River Post - - FRONT PAGE - June McInnes

Rasp­ber­ries are often a lit­tle ex­pen­sive lux­ury for me, so, when they’re re­duced in the su­per­mar­ket I try to buy a small pun­net and I freeze them and wait for an­other one an­other day if I can’t get two at the same time. A cou­ple of weeks ago now I was lucky enough to be given a huge tub of ap­ples and have been work­ing through them, mak­ing chut­neys and bot­tling the fruit, I’ve nearly pro­cessed them all and am very pleased with the chance to have them as it makes a very wel­come ad­di­tion to our larder.

As you know I like to make things go as far as I can and have as lit­tle waste as pos­si­ble, so this week I’m us­ing those frozen rasp­ber­ries, plus some our neigh­bour gave to us to make a rasp­berry and ap­ple jam. The ap­ples stretch the rasp­ber­ries and you can get more rasp­berry flavoured jam to last longer. Our boys are big on tex­ture so some­times things don’t work for them, but I’m happy to say they both love the jam and eat it when­ever they can. They’ve been mak­ing hints about home made bread, so I sup­pose that will be on my to do list soon.

Rasp­berry and ap­ple jam

6 1/2cups of rasp­ber­ries

6 1/2 cups of ap­ples peeled and cored 2 cups of sugar

1/4 cup of fresh lemon juice Pectin if us­ing Method

Place ap­ples and lemon juice in a large pan, cook un­til the ap­ples are soft.

Add the rasp­ber­ries and cook un­til the mix­ture boils, stir­ring oc­ca­sion­ally.

Let boil for 2-3 mins.

If us­ing, add your pectin, stir, boil for an­other 5 mins. Re­move from the heat and pack into ster­il­ized jars which you’ve warmed.

don’t have to put these through the water bath or can­ner, but I do. Let your fam­ily taste it and en­joy it.

Can also make a good pie fill­ing if you’re stuck for one. Nice on all the usual things you eat jams and jel­lies with.

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