I picked 7 large containers of fresh berries over a 12 day period of time and froze them until I was ready to make my jam. The recipe that I like to use for making and canning red raspberry jam is from the Ball Blue Book - Guide to Preserving on page 53. Here's the recipe.
Home Canning - Raspberry Jam Recipe
* Recipe makes about 6 half-pint jars
2 1/2 quarts red raspberries
1 cup water
1/4 to 1/2 cup granulated sugar
3 tbsp. Ball Low or No Sugar Needed Pectin
Prep: Wash red raspberries under cold water; drain. Gently crush berries one layer at a time using a potato masher until you have 5 cups of crushed raspberries.
Cook: Combine crushed red raspberries, water, granulated sugar and pectin in a large saucepan, stirring to blend everything together. Bring mixture to a full boil over medium-high heat, stirring constantly; boil hard for 1 minute. Remove mixture from heat and if gel begins to form before 1-minute boil is completed, skin off foam if necessary.
Fill: Ladle hot jam into a hot jar, leaving 1/4" headspace. Remove air bubbles, clean jar rim and adjust band to finger-tip tight. Place jar on rack of the water bath canner over simmering hot water. Continue until all jars are filled.
Process: Lower the rack into the simmering water. The water must cover jars by at least 1" over the top. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars sit in the hot water for 5 minutes. Remove jars from the canner. Cool jars for 12 hours.
Print Recipe: You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for fast printing. Enjoy!
1 comment:
I keep on saying that I must start canning, but somehow never do it. I love fresh fruit that is preserved this way, so maybe this recipe will b my inspiration.
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