- In an 8- to 10-quart heavy pot, crush 1 cup of the raspberries using a potato masher. Continue adding berries and crushing until you have 5 cups crushed berries. Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir sugar all at once into berry mixture. Return to full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
- Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
- Process filled jars in a boiling-water canner for 5 minutes (start timing when the water returns to boiling). Remove jars from canner; cool on wire racks.
From the Test Kitchen
To cut the sweetness of the jam, stir 2 tablespoons lemon juice into the fruit mixture before ladling it into jars.
You can jazz up a basic fruit jam such as this one by adding one of the following to the fruit mixture along with the sugar: 1 teaspoon finely shredded lemon peel, 1/2 teaspoon ground nutmeg, or 1/4 teaspoon grated fresh ginger.
Nutrition Facts(Raspberry Jam)
- Per serving:
- 46 kcal cal.,
- 0 g fat
- (0 g sat. fat,
- 0 mg chol.,
- 1 mg sodium,
- 12 g carb.,
- 1 g fiber,
- 0 g pro.
- Percent Daily Values are based on a 2,000 calorie diet