Page 6 - Chehalis Tribal Newsletter - August, 2018
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RASPBERRY FREEZER JAM
Makes 15 pints
INGREDIENTS
1½ flats of fresh raspberries
6 cups sugar
6 cups water per 8 boxes of
pectin (1.75 powdered box Sure-
Jell recommended)
14 sanitized pint jars (with 14 lids
and bands to seal)
Canning funnel for filling jars
Mashing utensil for berries
DIRECTIONS
Start by sanitizing jars
(dishwasher/hot water bath).
Place jars on counter after
sanitized to prepare for filling. Stir together for at least 3
Wash berries with cold water. Put minutes.
Class participants make use of bursting summer berries by preserving them in a large bowl and mash, Fill jars using funnel leaving
them as freezer jam. The finished product stays good for a year. leaving some lumps. ½-inch space at top of jar. Wipe
rim of jar after filling. Place lid on
Add 6 cups of sugar and stir for a
Fresh berry taste few minutes. jar and tighten with band.
Write month and year on lids with
Put 6 cups of water in a pot on
stovetop on medium heat. permanent marker.
from the freezer Add 8 boxes of pectin to the pot Leave on counter for 24 hours for
of water, whisk together.
settling/thickening, then place in
freezer.
When pectin is thick and
bubbling, pour into bowl of Jam will stay good in the freezer
Classes capture the Remaining jars were given out mashed berries. for a year.
taste of summer for to community members, to their Class
surprise and delight.
long winter months The group learned about participants
were given
the importance of eating five
By Christina Hicks portions of fresh fruits and three jars
each of
Community members veggies each day and that eating freezer jam to
interested in learning how to healthier can help prevent take home.
make freezer jam attended cancers and improve your overall
classes sponsored by the health. Summer is the perfect
Prevention Outreach Team. time to start canning your own
Both classes were held at the jam, fruits and vegetables.
Community Center Kitchen
and were a huge success! Marvelous marionberries
We are grateful for all of the On July 20, participants
participants and look forward to from the Events Department
teaching more classes. and Heritage & Cultural
Program learned how to make WIC IS READY TO HELP
Raves for raspberry jam Marionberry Freezer Jam. They
On July 19, Mary Sanders made three batches that evening, 9:30 a.m.-3 p.m. Sept. 6
and assistant Heather Galloway producing a total of 42 jars.
taught the first Raspberry Everyone who attended took Women, Infants and Children through
Freezer Jam course. home three jars of jam. SPIPA provides healthful food and
Six stations were set up Four jars were donated to nutrition information for you and your
for participants; one was set the Events Department to child up to age 5 at the Chehalis Tribal
aside for creating a low-sugar be distributed at community Wellness Center
option. Each group was given events. The rest was given to
instructions to make the jam. the Chehalis Canoe Family CONTACT US: Debbie
Mary provided assistance and for their giveaway at the 2018 Gardipee-Reyes, 360-462-
answered questions. Power Paddle to Puyallup Canoe 3227 or Patty Suskin, 360-
Students made 80 pints of Journey. 462-3224; Chehalis: Debra
jam. Participants were rewarded This activity was sponsored Shortman, 360-709-1689
for their hard work with three by a cancer grant from SPIPA/
jars of jam each to take home. CDC
