Canning 101: Easy Fresh Raspberry Jam

Learning how to can and make preserves had been on my bucket list for ages.

So I finally worked up the nerve several years ago to gave it a whirl.

Much to my surprise, it's a lot easier than I thought and SO satisfying to see the finished product and hear those jar tops pop.  

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 very basic recipe.

Unlike other recipes, canning recipes really shouldn't be messed with so I followed the recipe exactly.

Raspberry Jam

What you Need

8 cups fresh raspberries (local, organic or picked from a bush in your backyard is best!)

1.75 oz package powdered fruit pectin

7 cups sugar

2 Tablespoons fresh squeezed lemon juice

Half-pint canning jars
Canning kit
Water bath canner with jar rack

What you Do

Sterilize 8 half-pint canning jars and lids in boiling water in your 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 them 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 the jars carefully in the canner and return the water to a boil. Process for five minutes. Remove jars using tongs and cool on a wire rack. And voila! Homemade raspberry jam. 

Check the lid seals after 24 hours and then store your jam in a cool, dark place. Jam should last for about 18 months unopened and eaten within a few days after opening.

 -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

Raspberry Jam

Yield: Eight 1/2 pints

Author: Source: Fresh Eggs Daily

prep time: cook time: total time:

Making your own raspberry jam isn't difficult once you master this easy method.

ingredients:

• 8 cups fresh raspberries (local, organic or picked from a bush in your backyard is best!)
• 1.75 oz package powdered fruit pectin
• 7 cups sugar
• 2 Tablespoons fresh squeezed lemon juice
• Half-pint canning jars
• Canning kit
• Water bath canner with jar rack

instructions:

How to cook Raspberry Jam

1. Sterilize 8 half-pint canning jars and lids in boiling water in your canner and keep warm.
2. 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.
3. 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 them on a clean kitchen towel. Ladle the jam into the jars, leaving 1/4-inch head space.
4. Wipe the jar rims and hand tighten lids in place. Place the jars carefully in the canner and return the water to a boil. Process for five minutes. Remove jars using tongs and cool on a wire rack.
5. Check the lid seals after 24 hours and then store your jam in a cool, dark place.

NOTES:

Jam should last for about 18 months unopened and eaten within a few days after opening.

Created using The Recipes Generator

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