Raspberry Jam ~ Canning Recipe

Growing up in the Pacific North West we picked and ate a lot of berries as kids. I remember going out in the summer and filling bowls of assorted berries. Blackberries, Huckleberries, Raspberries, Strawberries, Wild Strawberries (which are tiny but delicious), blueberries... so many different berries! My grandma Annie (aka "grandma in Washington") has always made canned jams and jelly's for holiday gifts (along with many other canned varieties I'm sure you will read about throughout this blog). Her Jam tastes better than anything I have ever bought in any store. I'm so grateful to have these recipe's handed down to me.

Raspberry Jam
Ingredients
4 cups Berries
6 cups Sugar
1 pack sure gel
dab of butter and sugar to berries (helps keep the foam down... and tastes delicious)

1) Wash jars and screw band inserts in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use.

2) For berries, crush 1 cup at a time with a potato masher for best results. If using a food processor, pulse to very fine chop. DO NOT PUREE. Jam should have bits of fruit.

3) Measure exact amount of prepared fruit (or juice) into a 6 - 8 quart saucepot. Measure exact amount of sugar into a separate bowl. Stir 1 box Sure-Jell Premium  Fruit Pectin into fruit or juice in saucepot. Add ½ teaspoon butter or margarine to reduce foaming, and a sprinkle of sugar.

4) Bring mixture to full rolling boil. (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar quickly. Return to full rolling and boil exactly 1 minute, stirring constantly.

5) Remove from heat, Skim off any foam. Ladle quickly into prepared jars, filling to within 1/8 inch tops. Wipe jar rims and threads. Screw bands tightly and put your jars into your canning pot. Water must cover jars by 1 to 2 inches; add boiling water if needed.

6) Cover; bring to gentle boil. Process jams 10 minutes (don't forget to adjust processing time according to altitude). Remove jars and place upright on a towel to cool completely.

After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.) Let stand at room temperature 24 hours (or time indicated on recipe). Store unopened jams in a cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.