Raspberry Jam

July 14th, 2020

Makes 6-8 half-pint jars of jam, depending on the amount of sugar used

Ingredients

  • 36 oz frozen raspberries
  • 1/3 cup lemon juice
  • 3 1/2 cups sugar
  • 5 tbsp fruit pectin

Instructions

  1. Sterilize 8 half-pint jars and lids.
  2. Thaw the raspberries in a pot over low heat.
  3. Add the lemon juice, raise the temperature and stir frequently.
  4. Once the jam reaches 180°F add the sugar 1/2 cup at a time and stirring until combined.
  5. Raise the temperature to 210°F and add the fruit pectin one tbsp at a time, stirring until combined.
  6. The jam should be ready to jar at 215-220°F. Test it by putting a teaspoonful on a cold plate and seeing if it gels.
  7. Fill the jars with jam and can in a hot water bath for 10 minutes.
  8. Remove the jars and place on a cooling rack. The lids should take no longer than an hour to pop. Allow the jam to stay sealed for 24 hours before opening any.

Tags

canning