Canna-Berry Freezer Jam

Ingredients:

Method:

• Preheat oven to 250°F. Place sugar in an ovenproof shallow pan and warm in preheated oven for 15 minutes-- this will help the sugar dissolve quicker in the raspberries and help set the jelly. In the last 5-8 minutes of heating the sugar, rinse the raspberries in a colander, shake off excess water and place in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a wooden spoon or silicone spatula, stirring constantly. Cook at a high rolling boil for about 1 minute, still stirring and scraping down the edges and sides of the pan.

• Use an oven mitt to take the sugar from the oven and add it to the mashed raspberries. If you have a candy thermometer, attach it now and stir the mixture constantly, returning to a boil. Place a few spoons in your freezer to cool, you’ll use them to check the gel in a few minutes.

• Cook until liquid is reduced and mixture will form a gel, about 5-10 minutes total, at 220°F. To check the gel, dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally over a plate. At the beginning of the cooking process, the liquid will be light and syrupy, but as it gets closer the drops will be heavier. Be careful, it’s super hot. The jam is done when the drops are very thick and two run together before falling off the spoon, or when the cooled jam on the spoon looks thickened to your liking.

• Remove the jam from the heat and stir to cool for about 5 minutes, or to around 180-190°F. Add lemon juice to taste and your cannabis oil or tincture, stirring thoroughly to blend. You are ready to funnel your jam in to 1 16-ounce jar, or a few smaller jars if you’re kind enough to give some away! You can follow canning directions to seal this jam for room temperature storage, but for the sake of the cannabis I suggest using it sooner and storing it in the fridge for up to 2 weeks, and in the freezer for up to 2 months. Enjoy!