Raspberry Jam

Raspberry Jam + enlarge image
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1 users rated this recipe an average rating of 5.0
Serving Size:
1 tablespoon
Yields:
8 half-pints
Prep:
35 mins
Process:
5 mins
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Raspberry Jam

Ingredients
8
1
1 3/4 ounce package regular powdered fruit pectin
7
cups sugar

Directions

  1. 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.
  2. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids.
  3. 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

TEST KITCHEN TIP:

To cut the sweetness of the jam, stir 2 tablespoons lemon juice into the fruit mixture before ladling it into jars.

TEST KITCHEN TIP:

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
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