Raspberry Jam

Okay as promised here is the tutorial for the Raspberry Jam. We got the recipe from the Ball Blue Book for Preserving. I made this batch with my good friend Johanna and you can find this recipe as well as others at her website found here.

Homemade Raspberry Jam

what you'll need:

1 quart (4 cups) mashed Raspberries

6 1/2 cups sugar

1 pouch liquid Pectin

7-8 (1/2 Pint) Mason Jars with lids

Wash the lids in hot soapy water. Let dry. Place the 1/2 pint jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill (this will help clean and disinfect the lids and jars).

In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble add 6 1/2 cups sugar. Once the sugar is dissolved add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.

Remove jars from the water bath. Using a funnel ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools it will expand. Wipe the rims clean. Top with the lids then screw on the ring.

Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1-2 inches.

Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator. Let me know if anyone tries this yummy jam.

Oh yeah and a super cute way to top off this great jam or any jam for that matter is to add a little bit of fabric on top. This is a special vintagy collection that I pickd up from my favorite quilting store in Carpinteria, California- The Treasure Hunt.