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how to make raspberry jam

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Noah took Liliana raspberry picking the other day and came home with two big ice cream pails full of raspberries. We’ve eaten loads of them, but Noah requested I also make something with them, maybe jam?

I’ve never made jam before. I canned (tomato sauce) for the first time last year with Kami, and then canned my own salsa with Melissa. Both went quite well, so I bought my own giant canning pot and canned more tomato sauce myself. It actually worked. I was pleasantly surprised.

When I searched for raspberry jam recipes, they all looked so complicated, and contained so much sugar. I had no idea there was more sugar than berries in jam. So I kind of made up my own recipe, loosely following about three different recipes, using less sugar than most of the recipes called for. I wasn’t sure if the jam would set or if the jars would seal, but apparently I did something right, because it all set and all the jars sealed, and we had it this morning on pancakes and it was delicious.

I made jam. Raspberry jam.

Ingredients:
5 parts raspberries
4 parts granulated sugar

Method:
1. Boil/sterilize the jars and lids for 10 minutes (I just do it in the big canning pot).
2. Dump the raspberries and sugar in a large pot and crush with a potato masher till all the sugar has been mixed in and the mixture is liquid. A few lumps are totally fine.
3. Heat the mixture over medium heat, stirring often, until it boils.
4. Reduce heat and let the mixture simmer for 10-15 minutes, stirring occasionally.
5. Fill jars, leaving at least a quarter inch of headroom. Be sure to wipe jar rims, as they need to be clean to have a good seal.
6. Cover each jar with a sterile lid and secure lightly with a ring.
7. Lower the jars into the canner, making sure there is at least 1-2 inches of hot water covering them.
8. Cover pot, bring water to a gentle boil, and process for 10 minutes.
9. Remove jars from pot, and cool on a towel or rack. Allow the jars to cool for 24 hours in a draft-free environment.
10. Check that the jars have sealed. If you can push down on the lid and it springs back, the jar has not sealed. It can be re-processed with a new lid, or refrigerated and used soon.

I had just too much jam for the jars that fit in the canner, so I filled an extra jar and just put it in the fridge without processing it. It set just fine, but will need to be used first.

Jars can be kept at room temperature for up to a year.

Categories: recipes, the garden project

Comments on this entry are closed.

  • keri Monday, August 5, 2013, 7:24 pm

    Looks tasty! We made blueberry jam last week but raspberry is on the list. For next time, you can make jam the “lazy” way and not process it. Put hot jam into hot jars with hot snap lids and they will seal. :)

  • jane Tuesday, August 6, 2013, 2:06 pm

    I also do jam the lazy way….each jar gets a small amout of water and all jars sit on a wet towel in a roaster tray in the oven to sterilize for 15 min at around boiling temp and get pulled out just on time to have jam put in. I put hot boiled lids on and rings as tight as possible until seal is achieved and jar cooled. (water and wet towel are because I still clearly remember home economics 1966 class where someones jar broke into many pieces when the hot dry empty jar sat on a cutting board and the temp diff between hot jam being poured in and cutting board was too great)