Raspberry season is one of my favorite times of year. I look forward to not only making jam every summer but freezing fresh picked berries as well. During the winter months it’s nice to know I have a freezer full of fresh fruit to mix in our oatmeal or to make muffins whenever I’m in the mood. I’ve been using this recipe for homemade raspberry jam for about 20 years now and oh man, is it delicious! I hope you enjoy it, we sure do.
This recipe makes approximately 6 pints or 12 half pints of raspberry jam. 
Ingredients
6 cups crushed raspberries
8 1/2 cups sugar
2 ounces pectin {1 box}
1/4 tsp. butter {I used unsalted}
Directions
Fill a water bath canner, 3/4 full with water, and bring to a to a rolling boil.
While you are waiting for your water to boil, rinse your canning jars and screw bands and then place them in a bath of hot water. Place canning lids in saucepan and let stand in hot water until ready to use. Draining well before filling.
Making the Jam
Measure 6 cups crushed raspberries and pour into 6- or 8-qt. sauce pot.
Stir pectin into the crushed berries and add butter to reduce foaming. Bring raspberry mixture to full rolling boil {a boil that doesn’t stop bubbling when stirred} over high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 4 minutes, stirring constantly. Remove from heat and then skim off any foam with metal spoon.
Ladle immediately into prepared canning jars, filling jam to within 1/8 inch of the top of the jar. Wipe jar rims and threads. Cover with two-piece lids. Screw bands on. Place jars on elevated rack in canner, then lower the rack into canner making sure to cover the jars with at least 1 to 2 inches of water.
Cover, then bring water to gentle boil. Process 10 minutes.
Remove jars and place upright on a towel to cool completely. After jars have cooled, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary.
After 24 hours remove the bands and store jam in a cool dark place.
Congratulations! You just made jam. Wahooo.
~Mavis
Leave a Reply