How To Make The Best Raspberry Jam

  1. Bring boiling-water canner, half full with water, to simmer.
  2. Wash jars and screw bands in hot soapy water; rinse with warm water.
  3. 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.
  4. 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.)
  5. Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
  6. Stir in pectin and add the butter to reduce foaming.
  7. Bring to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
  8. Add sugar and stir.
  9. Return the mixture to a full rolling boil and boil for exactly one min., stirring constantly.
  10. Remove your jam from the heat. Skim off any foam with metal spoon.
  11. Ladle it quickly into prepared jars, filling to within 1/4 inch of tops.
  12. Wipe the jar rims and threads.
  13. Cover with two-piece lids. Screw bands tightly.
  14. 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.
  15. 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.)

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