For my first foray into canning, I decided to try a very basic raspberry jam. I was fortunate to find some local, fresh raspberries and I found a recipe in the Better Homes & Gardens Special Interest Publication CANNING. Canning recipes, unlike other recipes, really shouldn't be messed with so I followed their recipe exactly.
What you Need
8 cups fresh raspberries
1.75 oz package regular powdered fruit pectin
7 cups sugar
2 Tablespoons fresh squeezed lemon juice
What you Do
Sterilize 8 half-pint canning jars and lids in boiling water in canner and keep warm. Crush the raspberries in a heavy saucepan using a potato masher. Stir in the pectin and bring to a rolling boil. Stir in sugar and return to a boil for one minute.
Remove from heat and skim the foam off with a metal spoon. Stir in lemon juice. Remove jars from canner, emptying out water and set on a clean kitchen towel. Ladle the jam into the jars, leaving 1/4-inch headspace.
Wipe the jar rims and hand tighten lids in place. Place jars carefully in canner and return water to a boil. Process for five minutes. Remove jars and cool on a wire rack. And voila! Homemade raspberry jam.
Check seals after 24 hours and then store in a cool, dark place. Jam should last for about 18 months unopened.
-Smash your berries-
-Add pectin and sugar and stir over high heat-
-Ladle into jars-
-Process your jam-
-Cool and store...be sure to enjoy some immediately!-
Try using your jam in the center of my Thumbprint Cookies.