From the Author
Raspberries are a delectable fruit, and raspberry jam is one of the most popular flavors. Look for seedless varieties of berries to make things easier for yourself.
· 3½ cups (about 5 pints) crushed raspberries
· ¼ cup lemon juice
· 7 cups granulated sugar
· 3-ounce packet of liquid pectin
· 8 half-pint jars, lids, and bands
1. Fill the canner with enough water to cover the jars. Boil the water, reduce the heat to low, place the jars in the water, and simmer until ready to use.
2. Using the low speed on a blender or food processor, pulse the raspberries once or twice so you're left with a chunky mixture. Or place the raspberries in a gallon-sized resealable bag, and pound a few times with the bottom of a small saucepan.
3. Combine the raspberries, lemon juice, and sugar in a large saucepan. Bring the mixture to a full rolling boil over high heat, stirring frequently.
4. Stir in the pectin all at once and continue to boil for 1 minute, stirring constantly.
5. Remove the pan from the heat, and skim off any foam.
6. Ladle the hot jam into the canning jars, leaving ¼ inch of headspace.
7. Remove air bubbles, wipe the rims, center the lids, and screw on the bands and adjust until they are fingertip tight.
8. Place the jars in the canner and bring to a boil. Make sure there is at least 1 inch of water covering the jars.
9. Process for 10 minutes, adjusting for altitude. Remove the jars from the canner and cool.