We’ve come into a bountiful berry season at our farm, and it’s time to make raspberry jam!
First, prepare your equipment. It takes 45 minutes to bring the water in my canner to a rolling boil – the same amount of time it takes my dishwasher to wash/sanitize/heat up my canning jars. How convenient! You’ll also need to warm your jar lids in a small pan of hot (not boiling) water a bit before you plan on actually putting the jam in the jars. Timing is everything when processing food, and the more you do it, the easier it will get!
While your canner is working up a boil and your dishwasher is sanitizing, you can work on the actual jam. Prepare 2 quarts (8 cups) of berries by gently washing them.
Place those berries, 1 package of powdered pectin, 1/3 cup water and 1 tablespoon of lemon juice in a large pot.
Bring this to a boil over high heat, stirring frequently. After it is boiling, add 6 cups of sugar, stirring until the sugar is dissolved.
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Hi Amy I loved all the great looking pictures. They made my mouth water for some
Amy, Mmmm, yum. I do like raspberry jam. This recipe looks to be easy enough that even Nebraska Dave could make it. I plan on planting some berry bushes at my new garden property next year and raspberry will be one of them. Maybe in a couple years I too will be making raspberry jam. Thanks for the recipe. I'm sure you will be enjoying jam this winter. Have a great jamming day.