I am sharing a few of my canning recipes this week. You can read about our trips to our favorite little berry farm to pick our berries for the season, along with a delicious strawberry jam recipe HERE.
Raspberry jam is my very favorite. I think I get that from my dad. Fresh, local raspberries are something I look forward to every year and I love being able to preserve their delicious flavor to enjoy all year. I loved taking Ella out to pick raspberries in my mother in law’s amazing graden before she passed away and they always remind me of her. He favorite jam was raspberry rhubarb, which I might try to make with fall raspberries.
I think raspberry jam is the easiest to make, so if you have never canned before, I recommend starting with this Jam. Whenever I make jam, I feel like I want to make and can a million more things because it is pretty simple and has such rewarding results. If you are new to canning, I recommend checking out these articles: Canning 101, Water Bath Canning and Canning Basics for Food Preserving.
To make raspberry Jam, I just use this recipe from the Sure Jell pectin box. You can also find recipes in the Ball Canning Book, and on the above websites. I really like the flavor of this particular recipe, so I use it almost every time I can raspberry jam. It is important to follow the instructions in the order they are given so the pectin sets up. If not, you may have jam that is runny or that separates.
Before I begin preparing the strawberries, prepare my Water Bath as outlined here. Raspberry prep is easy because it is just a matter of rinsing them well in a colander. Then I just dump them in a gallon ziplock bag and smash them up with my fingers. We like chunky jam so I leave some of my raspberries in bigger pieces.
Makes about 6, 12 oz. jars
1 box pectin
5 cups crushed red raspberries (about 8 cups before crushing)
7 cups sugar
Pour crushed raspberries into a large saucepan. Sprinkle pectin on top and stir. Bring to a full rolling boil on high heat, stirring constantly (A full, rolling boil won’t stop bubbling when stirred). Boil for exactly 1 minute, stirring constantly. Add sugar and bring to full, rolling boil once again and boil for exactly 1 minute. Remove from heat and skim off any foam with a metal spoon and set aside. Ladle immediately into prepared jars and process according to water bath instructions. I process mine for 15 minutes because of my altitude, but you will want to reference the altitude chart for your location. It starts at 10 minutes, and then you add time according to your altitude.
Once you make a batch all the way through, it gets easier and easier every time- and more addicting I think! I love making jam and my family loves to eat it :).