Finally got around to making a batch of raspberry jam. With all the chicken noise last Friday, it’ll make a nice gift for the neighbours, along with a sincere apology and a plea of “please don’t rat us out!”
Here’s the recipe I used:
(Makes approximately six 250 ml jars)
10 cups raspberries
2 cups sugar
1 package Bendardin No Sugar Needed Pectin
3 tablespoons lemon juice
Prepare your water bath for canning and sterilize your jars.
Put the raspberries into a large, wide pot and coat with the sugar. Bring to a boil until the juice covers the fruit. (The raspberries pretty much fall apart). If you don’t want as many seeds, take half the fruit/juice mixture and strain out the seeds – I don’t bother; I don’t mind the seeds. Once the mixture is boiling, add the lemon juice and toss in the pectin. Boil for five minutes, walk away for 30 seconds, and come back to it spattered all over your stove. Wipe up the mess.
Remove your jars from the water bath.
Ladle the hot fruit mixture in the warm jars, leaving a 1/4″ head space. Wipe the jar rims with a wet cloth, and screw on the lid, finger tight.
Lower jars into the water bath and process for five minutes.
Remove jars from water bath and place on a towel. Wait for the satisfying “ping!” when they seal. If they don’t “ping!”, put them in the fridge and enjoy right away. Otherwise, don’t move the jars for 12 hours. After 12 hours, store jars in your cold storage/bomb shelter and wait for the zombies to come.
(Funny, I don’t remember making such a big mess last time I made raspberry jam)
- Preserving Berry Season (brooklynlocavore.wordpress.com)
- This Is My Jam (frontpsych.com)
- Raspberry Jam (emmycooks.com)