Ingredients
- 8 cups fresh red raspberries
- 1 (1.75-ounce) package fruit pectin
- 1/2 teaspoon butter (optional)
- 7 cups sugar
Directions
- Sterilize canning jars and keep them warm. Prepare the needed lids and rings.
- Crush berries. Measure to ensure you have 5 cups crushed berries.
- Add berries to a large stockpot. Stir in fruit pectin. Add 1/2 teaspoon butter to reduce foaming, if desired. Bring mixture to a full rolling boil, stirring constantly. Add sugar. Return to a rolling boil, then boil for another minute while stirring constantly.
- Remove berry mixture from heat. Using a metal spoon, skim off foam. Ladle the mixture into warmed, prepared jars. Wipe jar rims, add lids, and screw rings securely in place.
- Process in a hot water bath for 10 minutes. Set out to seal and cool.
A summer would hardly be complete without making red raspberry jam! I’ve found that a potato masher works to crush the berries. To remove excess seeds, run some of the crushed berries through a fine strainer.
Hurrah for Red Raspberry Recipes
When it’s time to bring these juicy, red berries to the kitchen the possibilities are endless! I hope you’ll tuck some red raspberries into your homestead’s garden and enjoy trying these time-tested raspberry recipes in your own kitchen.
Maggie Bullington enjoys living on her family’s homestead in rural Alabama. When she’s not writing, you may find her gardening, cooking with farm-fresh ingredients, or working with her brother at Lucas Forge.
Originally published as part of “Hurrah for Red Raspberries” in the May/June 2023 issue of Grit magazine and regularly vetted for accuracy.
