Appetizer · Dessert · Favorite Recipes

Raspberry Jam

As a kid I always thought that making raspberry jam wouldn’t ever be worth it. It took forever to make. My mom was on her feet all day and just seemed boring. One summer several years ago, I finally got up the courage to try and make jam for myself. We had just picked tons of raspberries from my mother-in-law’s garden and instead of letting all those fresh raspberries go to waste, I had to do something with them. It is not as hard to make raspberry jam as I thought it would be. It is just very time consuming! šŸ˜‰

WARNING!! You need TONS of sugar unless you buy the low sugar pectin! I personally prefer the Sure Jell pectin which is powder pectin over any liquid pectin. The regular pectin (yellow box) calls for 7 cups of sugar, and the low sugar pectin (pink box) calls for about 4 cups of sugar. Next year, we will be going with the low sugar boxes but I went through THREE 25lb bags of sugar! Yes, THREE!!! So my opinion is go low sugar!

Jars, size of choice
Large Stock Pot
Frying Pan
1 large Bowl
2 Ladles
2 large Measuring Cups
Lots of towels
Wire Rack
Oven Mit
Damp Towel

A day or two before wash and sterilize your jars, lids, and rings in your dishwasher if possible.
Purchase sugar and pectin; buy more than you think you will need.
Find a babysitter, you will be at the stove ALL day and won’t be able to step away to help the kids of you plan on doing several batches.
Plan our movies or pick a show to binge watch or podcasts to listen to.
Arrange jars on a towel close to the stove so you can ladle the jam after boiling.
Have all the rings and lids for each jar ready to screw on top.

Mash and measure out the raspberries you need according to your package instructions.
Measure out the sugar you need according to your package instructions.
Cut butter needed according to your package instructions.
Poor raspberries, butter, and pectin into the large pot.
Stir constantly, with gloved hand, until it comes to a rolling boiling while stiring.
Add sugar and bring to rolling boil again while stiring.
Boil for 1 minute while stiring.
Remove from heat and dredge off the foam and place in separate small bowl.
Ladle the jam into jars through a funnel and place lid and ring on jar immediately.
Gently move jars to another towel or wire rack for cooling while you start on the next batch.
Wait for the satisfying popping sound and enjoy!

If you are makingĀ multiple batches in one day, once your jars for that batch are filled, rinse the pot, ladle, funnel and start back at the top.

Side Note: It takes about an hour from start to finish for a double batch.
My pot was big enough to comfortable do a double batch (14 cups sugar, 10 cups raspberries) and not have massive boil over. start with one batch and see if your pot will allow you to do a double.
I would not rinse out the bowl/masher/ladle used to mash the raspberries; you just want to rinse the cooked stuff off so it doesn’t affect the next batch.
I prefer wide mouth pint jars.
If for some reason your jam doesn’t solidify, DO NOT throw it out and don’t waste your time trying to reboil. I had two-three batches not solidify this time and they taste great as sauces on top of pancakes, waffles, oatmeal, ice cream, etc!
If your jars don’t seal, you would want to empty the jars into a pot, rewash the jars, and reboil them the jam (do not add more sugar or more pectin). What you need to do is basically reheat the jam to so that as it cools it pulls the seal down on the lid.

If you have any further questions, please feel free to email me or comment below!! It is totally worth the time because jam makes for great gifts at any time of the year, but especially the holidays when we are all strapped on cash!

{Source: My brain and the Pectin boxes}


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