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Rippin Raspberry Jam




Source of Recipe


Internet


List of Ingredients




3 6-ounce cartons fresh raspberries (Select fruit that is firm and not too ripe--choose packages that contain some pink, rather under-ripe berries.)
3 cups sugar


Recipe



To prepare the jars: For refrigerator storage, wash three 1/2-pint canning jars, rinse and stand upside down in a warm oven so that they're hot and dry for use. For longer storage, sterilize the canning jars in a boiling water for 10 minutes, drain well.

To prepare the jam: Wash the raspberries very lightly and gently. Spread the fruit out on paper towels to drain. Place more paper towels on top and dab gently to remove excess water. Place the raspberries in a large pan (so that fruit and sugar together will come no more than one-third of the way up the side; hot jam spatters easily so the larger pan helps contain it).

Cook the raspberries over medium heat until the juices begin to flow, 2 to 3 minutes. Mash the fruit lightly with the back of a spoon to help release the juices. Add the sugar, stirring until it dissolves completely. Turn heat to high so that the jam boils briskly for about 2 minutes. Remove the pan from the heat. Place a teaspoonful of jam on a plate and cool for a minute or two, then run your finger through it. If the jam wrinkles, it's set; if not, return the jam back to boiling for another minute or so and test again. For a fresh-fruit taste and a soft set, avoid cooking the jam too long.

For refrigerator storage, fill the prepared jars to within 1/4-inch of the top, wipe jars and immediately cover with lids to seal. Cool completely; then store the jam in the refrigerator.

For longer storage, fill the sterilized canning jars to within 1/4-inch of the top, wipe jars, adjust lids and process in a boiling water bath for 10 minutes. Cool and store in the refrigerator, or a cool, dry place.
Label the jam when cold. Recipe makes three 1/2-pint jars of jam.