Homemade Jam Recipe | Homemade Raspberry Jam

Homemade Raspberry Jam

5 cups fresh red or black raspberries
7 cups granulated sugar
1 (1 3/4 ounce) package/box dry fruit pectin*
1/2 teaspoon butter (optional)

  1. Jam can ONLY be made in small batches at a time (about 6 cups at a time). DO NOT increase the recipe or the jam will not "set" (jell or thicken).
  2. Preparing the equipment: Before you start preparing your jam, place canner rack in the bottom of a boiling water canner. Fill the canner half full with clean warm water for a canner load of pint jars. For other sizes and numbers of jars, you will need to adjust the amount of water so it will be 1 to 2 inches over the top of the filled jars. Wash jars, lids, and rings in hot soapy water; rinse with warm water.
  3. Sanitize the jars, lids, and rings. Never plunge room temperature jars into rapid boiling water or they may crack. Place the jars in a large pot. Add 1-inch of water to the bottom, cover securely, and bring to a boil for 10 minutes. Keep the jars, lids, and rings in the hot water until they are ready to by used.
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For Full Instruction: whatscookingamerica.net

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