How to Make Yummy Good Raspberry Jam
It’s August! I love this time of year. Summer hands off to fall promising a bountiful harvest for farmers. This weekend at the Farmer’s market there was an abundance of fresh vegetables to choose from! I’ve got two recipes I’m going to share with you this week. The first is my Raspberry jam recipe. Who doesn’t like Raspberry jam; right? It’s the greatest, especially when you open a jar in the winter.
Before I begin with the recipe, I have some exciting news. I am posting a series of podcasts dealing with baby boomer issues. You can find them here. Although I am just starting out, I am really excited about this new project and expect my story-telling style will change as I become more experienced. I hope you will join me in my latest venture.
Now, on to Raspberries! This recipe has five ingredients and you will need approximately five cups of fresh Raspberries. I like to can jam in small batches and set aside weekends for canning. All fruits and vegetables do not ripen at the same time. I know, bummer. 😐 So if you missed the fresh Raspberries, take heart, your local grocery store or organic market may stock them. If so and you can find a good sale, buy about six pints for one batch. Once crushed, the liquid should equal five cups.
- 4 cups of fresh berries (this would equal 5 pints)
- 1 teaspoon of butter (butter helps with the foam)
- 1 Pack of powered pectin
- 1/4 cup lemon juice (helps to preserve the berry’s fresh taste)
- 6 1/2 cups of sugar **
**As far as sugar, feel free to cut it down to 5 1/2 cups which did the trick for me.)
**I use the small jelly canning jars for all my jam.
- I am lucky, I have a dishwasher, so I throw all my jars in the dishwasher before I even begin and run through a cycle. I keep the jars inside the dishwasher until I’m ready to pour in the preserves.
- Wash Raspberries under cold water, picking out any rotten or crushed berries. Place the berries in a medium saucepan and with a masher begin to crush the berries. Heat the berries on high until they come to a boil. Once boiling, add butter, pectin and lemon juice.
- Stir until combined well. Slowly add sugar and continue to stir the berries. Once the sugar has been added, bring berries to a rolling boil for 2 minutes.
- Take jars out of dishwasher and fill with hot water and set aside until you are ready to fill them with hot jam.
- Place lids in small saucepan covered with water and bring to boil.
- Empty one jar filled with hot water, fill jar with jam approximately to 1/2 an inch from top of jar.
- Wipe rim of jar with wet then dry cloth, making sure there is no dripped jam remaining on rims.
- Move on to next jar and repeat steps above.
- When all jars have been filled and rims wiped and dry, take lids and place over jars and then screw rings tight and wipe any extra liquid away.
- Bring water to a full boil in bath canning pot.
- Place jars of jam on wire rack and immerse.
- Once water begins to boil again, set timer for 10 minutes.
- After 10 minutes, remove wire rack from canning pot and using tongs, place each jar on a dry towel to cool down.
You should begin to hear popping noises which indicates the jars are sealing. Leave jars overnight to cool. In the morning store your jars of jam in a cool, dark place until you are ready for a taste of fresh sunshine!
Next on the menu is eggplant. I love eggplant! I thought I would try to make some pickled eggplant and I will be sharing that recipe with you.
Don’t forget to catch one of my podcasts and if you have suggestions for topics, let me know.