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Monday, July 13, 2009

Raspberry Jam

5 cups crushed raspberries
7 cups sugar
1 box dry pectin

Bring your boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. (I leave my jars in the canner until I need them.) Pour boiling water over flat lids in saucepan. Let stand in hot water until ready to use. Drain jars well before filling.

Wash and crush raspberries. Mash one cup at a time, using a potato masher. Dump prepared fruit into 6- or 8-qt. sauce pot.

Stir pectin into prepared fruit in sauce pot. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to a full rolling boil and boil 1 to 4 minutes, stirring constantly. Remove from heat. Skim off any foam.

Immediately ladle 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 necessary.) Cover; bring water to gentle boil. Process 10-15 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Holly's Note:
I usually just follow the recipe that is inside the box of pectin. They vary just slightly from brand to brand, but the basic is like this one.


This post has been shared at Miz Helen's Canning and Preserving Foods




6 comments:

  1. Oh I am so jealous! I LOVE raspberry jam. My aunt makes some every year and if I'm lucky she'll give me a jar. It's heavenly!

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  2. Hi, looks great! I love to can. Where did you get those jars? Thanks for sharing! Megan
    www.BertsCanery.com/blog

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  3. Saw your weblink on Tasty Kitchen and thought I'd check it out! Your raspberry jam looks delish. Reminded me of the raspberry sauce I make for my mom's practically perfect peach melba recipe :). Oh and if you haven't submitted that snicker doodle cake recipe yet, you really should! (bringingupboys)

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  4. Homemade raspberry jam is THE BEST! Your filled jars look so pretty. Such a satisfying feeling to look at those bottles you put up yourself, isn't it?

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  5. So pretty. I love raspberry jam. Haven't had homemade in years. Keep it up!

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