One of the many best things about summer is all the fresh fruit! What do you do with the abundance of berries and stone fruits? Do you eat them directly from the container/farm stand/garden? Do you preserve them? Bake with them? I do a little bit of all of the above. But I mostly can them. What is better than preserving fruit at its peak, then enjoying them in the dead of winter when there is almost no hope of life and green grass again? Okay, maybe that is a little extreme. But still, we enjoy homemade jam year-round. I can’t remember the last time I actually bought a jar of jam. And we eat a lot of jam. I mean some serious quantities people.
This raspberry jam is one of my favorites. Okay, that’s not true. I say that about every kind of jam I make. They are all my favorite! Bright, tangy raspberries are cooked down to perfection just waiting to be slathered on a big piece of toast. This recipe is quite straight forward, so if you are still hesitant on making jam, give this a try! Local, organic raspberries are the best choice for jams. So, stop by your local farm stand or farmer’s market and try to save some raspberries for jam! (I know I have a hard time resisting eating them all as soon as I buy them.) Make some jam, leave a few jars in the back of the pantry for those winter months when red berries are something you can only dream of.
Recipe from Ball Canning Guide
Raspberry Jam
This is my favorite raspberry jam. Short list of ingredients and a really simple process. Enjoy summer in a jar all year long.
Ingredients
- 1 quart fresh raspberries, washed
- 6 1/2 cups granulated sugar
- 1 pouch liquid pectin
Instructions
- Have a boiling water canner ready with 8 sterilized half-pint jars and lids.
- Place the raspberries in a large saucepan or pot. Crush with a potato masher. Stir in the sugar. Place over high heat and bring to a boil, stirring until the sugar dissolves. Stir in the liquid pectin and return to a rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Skim foam. Ladle into hot jars, leaving 1/4-inch headspace. Wipe rims, adjust two-piece tops until finger tight. Process in a boiling water canner for 10 minutes.
- Let cool for 24 hours before labeling and storing. Store in a cool area/pantry.
