RASPBERRY JAM

Makes about 4 pint jars, or 8 half pint jars

Time - About 1 hour

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Ingredients:

4 lbs raspberries

5 cups sugar (I used raw sugar, but white sugar also works great)

4 Tbsp Lemon Juice

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1. Gather Your Ingredients and Equipment: Before you begin, ensure that you have all the necessary ingredients and equipment at hand. You'll need fresh raspberries (frozen work too, but fresh is best), granulated or raw sugar, and lemon juice. As for equipment, make sure you have canning jars, lids, a water bath canner, a canning funnel, a ladle, tongs, and a kitchen timer. See links below for items that are helpful to have as a beginner. 

2. Place 2 ceramic dishes in the freezer.  This sounds silly, but you'll find out why you need them later.

3. Prepare the Raspberries: Start by washing your raspberries thoroughly, removing any stems or leaves.

4. Cook the Jam: In a large, non-reactive pot, combine the prepared raspberries with sugar and lemon juice.

5. Bring to a Boil: Place the pot on the stove over medium-high heat and bring the raspberry mixture to a rolling boil.  Stir occasionally to prevent the jam from sticking to the bottom. Once the mixture reaches a boil, reduce the heat to a simmer and continue cooking until the jam thickens. The cooking time can vary but typically takes around 20-30 minutes.

6. Test for Doneness: To check if the jam has reached the desired consistency, perform the plate test. Take 1 of the plates out of the freezer.  Put a spoonful of jam onto the plate, and let it cool for about 2 minutes.  Once cooled, push the jam with your finger.  If it wrinkles, it is done.  If it still seems watery, continue to cook.  It's nice to have a couple of plates in the freezer in case the jam is not ready the first time that you check.

7. Prepare the Jars: While the jam is cooking, prepare your canning jars by washing them with hot, soapy water and sterilizing them. You can further sterilize the jars by placing them in your waterbath canner for about 10 minutes. Ensure that the lids and bands are also cleaned and ready for use.

8. Fill the Jars: Using a canning funnel, carefully ladle the hot raspberry jam into the prepared jars, leaving about ¼ inch of headspace. Remove any air bubbles by gently tapping the jars or running a thin spatula along the sides. Wipe the rims of the jars clean to ensure a proper seal. You can just use a paper towel dipped in water, but I like to use vinegar to ensure that the rims are thoroughly cleaned.

9. Process and Seal: Place the lids on the jars and screw the bands on fingertip tight. Submerge the filled jars in waterbath canner, ensuring that there is at least 1 inch of water above the tops of the jars. Process the jars for about 10 minutes (half-pints) or 15 minutes (pints), adjusting the processing time based on your altitude (consult a canning guide for precise instructions). Afterward, remove the jars from the water bath using tongs and place them on a towel-lined countertop to cool for 24 hours.

10. Enjoy and Store: Once the jars have cooled, check that they are properly sealed by pressing the center of the lids. If the lid doesn't flex, you're all set. If the lid flexes, you can immediately reprocess, or store in the refrigerator. I always take my rings off for storage, as they can create a false seal.

 

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