Raspberry Jam
A delicious way to preserve this sweet berry for a rainy day. This jam has a 1 year shelf life when processed in a steam bath.
Ingredients
- 10 cups whole raspberries
- 7 cups granulated sugar
- 2 tbsp pectin
- 1 lemon **juiced
Instructions
- Rinse the berries and place into a very large stock pot over medium heat
- Prepare your jars, make sure you are using new lids so that they seal properly. Place the lids in a small sauce pan covered in water. Put over high heat and boil for 5 minutes to sanitize.
- Wash the rest of the jar in soapy hot water and place on a large towel to dry.
- Add the sugar and stir until the sugar melts and the berries release juice
- Add the pectin & lemon juice
- Turn the heat up to medium high. Once boiling take a long potato masher and squish the berries up while you stir.
- Allow the mixture to get to a roaring boil for 5 minutes. Turn the heat off.
- Work in batches, fill a blender up but be sure to not overfill, place the top of the blender on and use a kitchen towel to hold the top in place so that you do not burn your hand. Pulse a couple times.
- Pour the hot jam into the clean bottles. Repeat until all the jam is in jars. Be sure to not overfill the jars, you should leave the last 1/4 inch unfilled so the jam can expand while you process in a steam bath.
- Clean the top of the jars with a wet cloth, making sure nothing is there so that the lid can seal to the jar.
- Place the lids on and screw them up tight.
- Place the jars in a steam bath or water bath. Once the water is boiling and steam is coming out, set a timer for 20 minutes.
- After 20 minutes remove the jam jars, place them on the same large towel and allow to cool completely. This takes a couple hours. As the jars cool the top button on the jar should seal tight, sucked in.
- If the button is sucked in, your jam is preserved and can sit on the shelf for up to 1 year.
Nutrition
Calories: 1535kcal Carbohydrates: 394g Protein: 4g Fat: 3g Saturated Fat: 0.1g Polyunsaturated Fat: 1g Monounsaturated Fat: 0.2g Sodium: 22mg Potassium: 498mg Fiber: 21g Sugar: 363g Vitamin A: 105IU Vitamin C: 93mg Calcium: 86mg Iron: 3mg