Cooked Raspberry Jam is Delicious!
Everyone loves Raspberry Jam! Here’s a great recipe that I know you’ll enjoy! Raspberry Jam will be your family’s favorite, I promise!
General Directions for Raspberry Jam:
1. Bring boiling-water canner, half-full with water, to simmer. (Once the water is simmering, I remove the lid and put my jars into the canner to get hot. I don’t want to put hot jam in cold jars.)
2. Wash jars & screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
3. Prepare fruit as directed in chart. For berries, crush 1 cup at a time, using a potato masher for best results. If using a food processor, pulse to chop. DO NOT PUREE. Jam should have bits of fruit.
4. Measure EXACT amount of prepared fruit into 6- or 8-quart sauce pot.
5. Measure EXACT amount of sugar into separate bowl. (Reducing sugar or using sugar substitutes will result in set failures.) Try Sure-Jell for Less or No Sugar Needed Recipes Fruit Pectin for no- or low-sugar jam.
6. Stir 1 box pectin into fruit in sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired. (I didn’t add the butter. Foaming wasn’t bad, but even if it is, the kids will eat what I skim off so it’s all the same.)
7. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
8. Stir in sugar quickly. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam.
9. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process jams 10 minutes. Remove jars and place upright on a towel to cool completely.
After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
10. Let stand at room temperature 24 hours. (or time indicated on recipe) Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate opened jams up to 3 weeks.
Don’t forget to mark your jars with a Sharpie pen. It only takes a few moments to make sure you KNOW you are opening Raspberry Jam made in 2009 and not something else made in 1961. Don’t laugh. Believe it or not, I’ve known people to still have things around that long. Don’t worry, it got pitched. 😉
Fruit to buy (fully ripe):
4pints raspberries. (I picked them at a friend’s. They had purple, black and red. Made an incredible jam. Use what you have available.)
How to prepare fruit:
Crush berries. Sieve 1/2 of the pulp to remove some seeds, if desired. (I tried doing so with a Foley Mill…but wasn’t happy with the mess, so gave it up.)
5 cups crushed berries
7 cups sugar
About 9 cups. (I got 10 half pints of jam from this recipe, maybe because I didn’t remove the seeds?? Not sure.)
This is an excellent site for all things food preserving. https://www.freshpreserving.com/.
Cindy is the Founding Organizational Consultant for Tha Clever Container Co. and assists her husband with his business venture Streamside Farm toy barns. The home schooling mom of 4 resides in Millington, MI. Cindy is a former Detroit Mom, now living “Up North”.
Written by Courtney Rix Velasquez Lawless
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I am going to try this today! Fingers crossed it will come out right. I am going to try the low sugar pectin for this one. Thanks!