It’s nothing personal,
we gotta make sure you’re 21+*
*For Pennsylvania, New York, Maryland and Minnesota you must be 18+
Makes 2 cups, with varying dosage in each 2-Tbsp serving - 40-60 minutes
Canna-Berry Freezer Jam
There are a number of ways to infuse this jam recipe; I’ve given you the choice between using tincture and using canna-coco oil. It may just depend on what you have on hand and which has the potency you are looking for. The canna-coco oil turns the jam a tiny bit cloudy, but it is still perfect on toast! The tincture does impart more sharp alcohol and cannabis flavor, which may be what you are looking for. Glycerine tincture will impart more sweetness, but could work well too. Either way, this recipe is simple and bound to up your PB&J game.
2 cups/14 ounces sugar
2 packed cups/14 ounces raspberries, organic if possible
1-3 tablespoons fresh lemon juice, strained through a fine sieve
1-2 tablespoons of canna-coco oil or cannabis tincture
One large stainless steel or enamel saucepan, 4-6 quart capacity
One 16-ounce clean canning jar, or two 8-ounce jars, or four 4-ounce jars
High-accuracy high-heat thermometer, like a candy thermometer; optional but recommended
- 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!
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