Summer is always the season of berries in our home. The kids live on berries & yogurt, berries & cereal, berries in a salad, basically berries on anything. Having said that I do sometimes go overboard when the berries are cheap and end up making jams to ensure none of that summer berry goodness is wasted. If you get over enthusiastic at a good berry sale and buy too many here is a great Raspberry Jam recipe – let me know how you get on.
About 9 (1-cup) jars or 144 servings, 1 Tbsp. each
What You Need
5 cups prepared fruit (about 4 pt. fully ripe red raspberries)
One box SURE-JELL Fruit Pectin (click here for CERTO®, MCP®, or SURE.JELL for Less or No Sugar versions)
1/2 tsp. butter or margarine
7 cups sugar, measured into separate bowl
- Bring boiling-water canner, half full with water, to simmer.
- Wash jars and screw bands in hot soapy water; rinse with warm water.
- Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
- Crush berries thoroughly, one layer at a time. (Press one-half of the pulp through fine mesh strainer to remove some of the seeds if desired.)
- Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
- Stir in pectin and add the butter to reduce foaming.
- Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Add sugar and stir.
- Return the mixture to a full rolling boil and boil for exactly one min., stirring constantly.
- Remove your jam from the heat. Skim off any foam with metal spoon.
- Ladle it quickly into prepared jars, filling to within 1/4 inch of tops.
- Wipe the jar rims and threads.
- Cover with two-piece lids. Screw bands tightly.
- Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min.
- Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed, and refrigeration is necessary.)