Title: RASPBERRY JAM
Categories: Fruits, Preserves
Yield: 1 servings
12 c Raspberries (6 pints)
3 c Sugar
1 1/3 c Homemade pectin
2 tb Fresh lemon juice
Pick over the raspberries for any leaves or unusable
fruit. There should be 3 packed quarts. Combine with
the sugar in a large bowl and let stand at room
temperature for 6 hours or overnight in the
refrigerator. Stir occasionally. Stir together the
raspberry mixture, pectin, and lemon juice in a large
shallow nonreactive preserving pan and place over high
heat. Bring to a full boil, skimm off foam, then lower
heat to medium. Stir often so the bottom does not
burn. When the jam is sufficiently thickened, the
bubbles on top will become smaller and the jam will
look like bubbling tar. This takes approximately 20
minutes, depending on the size of the pan. If the jam
is still too liquid, continue cooking for 5 minutes
more and test again. Turn off the heat and remove a
tablespoon of jam to a small plate to test.
Chill in the freezer for 5 minutes. If the jam is
the consistency desired, turn the heat to low while
ladling the jam into hot sterilized jars. Wipe rims
clean with a damp towel. Seal with new lids and metal
rings. Process in a hot-water bath for 5 minutes.
Remove, cool, check seals, label, and store.
