It might have been the freshly served preserves on our recent mini vacation that got me in the mood to get into a hot, muggy kitchen…and make jam!
Raspberries are in season and they make a beautiful jam. I found a recipe for “old-fashioned raspberry jam”. Not sure what qualifies it as that – maybe the simplicity of just fruit and good old fashioned sugar!
This was such an easy recipe, I’m going to make more while the raspberries ripen. It’s my Friday Favourite – to make and eat.
Old-Fashioned Raspberry Jam, The Complete Book of Small-Batch Preserving
- 4 c granulated sugar
- 4 c fresh raspberries
- Place sugar in a shallow, ovenproof pan and warm in a 250F over for 15 minutes. Warm sugar dissolves better.
- Place berries in large stainless or enamel saucepan. Bring to full boil of high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring occasionally.
- Add warm sugar, return to boil and boil til mixture forms a gel – about 5 minutes. (I put a few spoons in the freezer, and then dip the cold spoon into the jam and hold it up on its side. The jam has gelled when the slow, gooey drips off the spoon run together and drip off slowly. Read more about testing for the gel stage.
- Ladle into hot jars and process for 10 minutes in a hot water bath. Watch this short video on the water-bath method of sealing.
Makes 4 cups.
This was fast and simple. Here’s what it looked like in the process.