In the interests of what Mollie calls “keeping it real” (see previous post), I must admit that today I do not feel qualified to give advice on raising nasturtiums, let alone children. The behavior exhibited recently by one of my kids has brought it rather forcefully to my attention that I am a miserable, lousy failure as a parent (yes, even Millies feel this way sometimes!), so I am going to sit in the corner and lick my wounds.
Let's gather at Mollie's feet and listen to her tale – sit down, Mollie, and let me stir those berries. This jam recipe works on even my most incompetent days.
4 cups raspberries
3 ¼ cups sugar
1/3 cup lemon juice
1 tsp butter
Pick, sort and clean the raspberries (if you're using frozen berries, thaw them, but save the juice). Stir the berries (plus juice, if frozen) and stir them gently in a large bowl with the sugar and the lemon juice. Let it sit for two hours while you sterilize 4 half-pint jars and get their lids ready.
Use a rubber spatula to scrape the berry mixture into a heavy pot with high sides (probably the one you use to boil spaghetti in would work). Add the butter and, stirring constantly with the spatula, bring the whole mess to a boil over high heat. Boil hard for 6 minutes – don't ever stop stirring. Turn off the heat.
Skim off the foam if you care (the butter should help reduce it) and ladle the jam into the jars leaving a quarter-inch space at the top. Cap the jars and process them in a boiling-water bath for 10 minutes. Wait impatiently a day or so until the preserves solidify; devour.