RASPBERRY JAM CANNED
Another great canned jam recipe
Provided by Penny Hall
Categories Jams & Jellies
Time 1h
Number Of Ingredients 5
Steps:
- 1. Recipe from the book, Blue Ribbon Preserves, by Linda J. Amendt. Before measuring the raspberries, sieve about 3/4 of the crushed fruit to remove the seed or the jam will be mostly seeds. While fresh raspberries usually make the best jam, frozen berries also produce a very good jam. A 12 oz bag of frozen raspberries will yield about 1 1/2 cups of crushed fruit or about 1 cup of seedless pulp. 4 cups crushed, fresh ripe raspberries (6 - 8 pint baskets) 1 tablespoon of strained lemon juice 6 1/2 cups of sugar 1/2 teaspoon unsalted butter 1 (3-ounce) pouch of liquid pectin In an 8-quart pan, combine the raspberries, lemon juice, sugar and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of the pectin pouch. Return the mixture to a full rolling boil, stirring constantly. Boil stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam. To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the jam into hot jars leaving 1/4 -inch head space. Wipe the jar rims and threads with a clean damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200°F (93°C) water bath for 10 minutes, pint jars for 15 minutes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Emma Yemma
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my fresh raspberries.
Beatriz Alvarado
[email protected]This jam is so versatile. I've used it on toast, pancakes, and even in my yogurt.
Mehedi Hasan Mijan
[email protected]I love the flavor of this jam. It's the perfect balance of sweet and tart.
Jose ramirez333
[email protected]This jam is so easy to make and it tastes amazing. I'll definitely be making it again.
Naeemkhan Naeemkhan
[email protected]I'm so happy I found this recipe. It's a game-changer.
Kifudu k Kifudu
[email protected]This is the best raspberry jam I've ever tasted!
player0744
[email protected]This jam is so addictive! I can't stop eating it.
Amr Al-sakka
[email protected]I love how this jam can be used in so many different ways. It's a great addition to breakfast, lunch, and dinner.
Moneeb raja Moneeb raja
[email protected]This is my go-to recipe for raspberry jam. It's always a crowd-pleaser.
KamRyn and Razor Gilliam
[email protected]I've been making this jam for years and it never disappoints.
Srinaya 017
[email protected]This jam is the perfect gift for friends and family. It's sure to be a hit.
Mohammed Abba
[email protected]I love the way this jam looks. It's so vibrant and colorful.
Sudeep Bishokarma
[email protected]This is the perfect recipe for a beginner jam maker. It's easy to follow and the results are delicious.
ORATILE MASHILE
[email protected]I'm so glad I found this recipe. It's a keeper!
Peter Torono
[email protected]This jam is so versatile. I've used it on toast, scones, and even as a filling for my pies.
ShaeReacts
[email protected]I love how easy this recipe is. I was able to make a batch of jam in just a few hours.
Nyatih Silas
[email protected]I followed the recipe exactly and my jam turned out perfectly. It's the perfect consistency and the flavor is divine.
Tshwaro Lerumo
[email protected]This is the best raspberry jam I've ever had. It's so flavorful and delicious.
ali solangi
[email protected]I'm not usually a fan of raspberry jam, but this recipe changed my mind. It's so easy to make and the results are incredible.
Epic Butterfly
[email protected]This raspberry jam is out of this world! I've never tasted anything like it. The flavor is so rich and complex, with just the right amount of sweetness and tartness. It's the perfect spread for toast, scones, or even just eating by the spoonful.