Of course, with summer here, I’m in high jam-making mode. There are few better ways to keep summer produce all year.
This time, it’s raspberry’s turn.
A few tips:
1. Always pick ripe raspberries. They should be plump and deeply colored. Any white spots indicate they were picked too soon.
2. Inspect the packages. They should be free of moisture, mold, and any stains. (Any of these will indicate spoilage.)
3. Carefully pick through them and discard any that appear to have mold.
4. Pick raspberries that are actually in season. In Texas, the season is from peak season is June – September. Buying raspberries off-season grown in South America doesn’t count.
5. I like to keep the seeds in the jam. It adds character. However, if you’d like to take the seeds out, press the raspberries through a strainer before adding to the saucepan.
For the complete hows & whys of canning, please read my blog post from August 10, 2012, Classic Strawberry Jam.
Now, to the recipe.
9 c. raspberries (approximately 8 dry pints [6-oz packages])
6 tbsp. powdered pectin
2 tbsp. lemon juice
6 c. sugar
1. Carefully clean and pick through the raspberries.
2. In a 4-quart saucepan, combine the raspberries, pectin, and lemon juice.
Stir until the pectin is dissolved.
3. Heat the berry mixture over medium heat. The berries will break down as they cook.
While stirring frequently, bring the mixture to a rolling boil that can’t be stirred down.
4. Add the sugar and stir until it’s dissolved.
Again, while stirring frequently, bring the jam to a rolling boil that can’t be stirred down. Boil for one minute.
5. Remove the saucepan from the heat. With a spoon, carefully skim the foam from the top of the jam.
6. Carefully ladle the jam into 4-oz or half-pint jars, leaving 1/4″ head space.
Process in a boiling-water canner for 10 minutes.