Bugs, Berries and Jam, Oh My!

We've been wrapping up our Boy Scout summer. And not a moment too soon, I can tell you that. However, this week has been pretty lackadaisical compared to the regular boy scout week. We had a Scout-reach...kind of a program to get non-BSA organizations familiar and using Boy Scout programs and facilities. So I get paid for a full days work, but I only work till 3 pm (compared to the regular 9 pm). So its been pretty nice.

Jason and I got it into our heads to make jam. Everyday after work we walk down from our area that is surrounded by wild raspberries. And it's just the right time of the season. Red berries are popping up everywhere. So we formed a little brigade to pick raspberries.
















We got our buttload of berries, but it seems I've run into some bad luck of late. While I was picking berries here and there, away from everybody else, I happened to stumble upon someone's house. To be more specific, a wasps nest!


Try going face to face against this guy.














My only problem is I had no idea I was intruding, and then all of a sudden I felt some major pain in my right ankle... and it was about at this time that I started running and flailing about. I paused after I left the wasp-y area and I looked at my foot and I still had a guy staring up at me. So I flicked him off and ran some more...basically freaking out because it had been a long time since I had been stung by a bee... but this time I was stung at least three times.

But I survived... no major swelling up, didn't need an Epi-pen, I was just pretty wary of busy areas with lots of luscious berries.

But to get back to the main point, we got a lot of berries... at least six cups.

Jason and I brought it home and then the true fun began. We found a recipe off the internet and we just went from there.

3 cups raspberries
3 cups sugar
Mash berries in a saucepan and stir in sugar. Bring to a boil and boil for 3 minutes. Remove from heat and beat with a wire whip or mixer for 6 minutes. Pour into jars and allow to cool. If not canning, keep stored in refrigerator.
















We doubled the recipe. And for never having made jam before, and using no pectin, the jam was perfectly thick. And it was really tasty. Obviously.