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Simple Raspberry Jam

Source of Recipe

From "Food in Jars" by Marisa McClellan


Recipe Introduction

"I consider raspberries to be the most precious of the summer fruit. Each year, it takes an act of will to put aside enough for a batch of jam. I never regret the sacrifice after the fact, though, as I do love having a couple of pints tucked away for the snowy days in February. Unlike the recipe for Nearly Seedless Blackberry-Sage Jam, I do not seed the fruit for this jam. I enjoy the gentle crunch of the raspberry seeds and actually find the jam somewhat less charming when they're absent. However, if you're a seed hater, feel free to seed."

List of Ingredients

◦ 6 cups crushed raspberries (about 2 dry quarts)
◦ 4 cups granulated sugar
◦ Juice of 1 lemon
◦ 1 (3-ounce) packet liquid pectin


Recipe

Prepare a boiling water bath and four regular-mouth 1-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the crushed berries and sugar in a large pot and stir to combine. Bring to a boil over high heat and stir frequently until all the berries have broken down and the bubbles look thick and viscous, about 15 to 20 minutes. Add the lemon juice and the pectin. Return to a rapid boil and allow the mixture to boil for about 5 minutes.

Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes three 1-pint jars