Classic Raspberry Jam is perfect spread on everything from morning toast to peanut butter sandwiches.
It’s not as challenging as you might guess to can homemade Raspberry Jam!
Ingredients
2qt.fresh raspberries
1(1.75-oz.
Credit: Jason Donnelly
)pkg.regular powdered fruit pectin
7cupssugar
Directions
Crush 1 cup of the berries in an 8-qt.
Dutch oven or pot.
Continue adding berries and crushing until you have 5 cups crushed berries.
Bring mixture to a full rolling boil over high heat, stirring constantly.
Add sugar all at once.
Return to a full rolling boil; boil for 1 minute, stirring constantly.
Quickly skim off foam with a metal spoon.
Ladle jam at once into hot sterilized half-pint canning jars, leaving 1/4-inch headspace.
Wipe jar rims; adjust lids.
Process jars in a boiling-water canner for 5 minutes (start timing when the water returns to boil).
Remove jars; cool on wire rack.
Makes about 8 half-pints.
To cut sweetness of the jam, you might add 2 Tbsp.
lemon juice to the fruit mixture before processing.
finely shredded lemon zest, 1/2 tsp.
ground nutmeg; or 1/4 tsp.
2,000 calories a day is used for general nutrition advice.
