Called the jewels of the garden, raspberries are indeed precious. Raspberry jam recipes, with that sweet yet tart raspberry taste, combined with the pure sweetness of white sugar, is hard to resist. While this fruit is a lot of work if you want to make seedless raspberry jam, regular raspberry jam is simple. In fact, when making raspberry jam, one only needs three ingredients: berries, sugar and a pat of butter.
Raspberry Jam Recipe
Ingredients You Will Need:
4 cups raspberries
4 cups granulated white sugar
1 pat of butter
Clean, wash and sort the berries. Measure the sugar and set aside. Place the berries into a heavy-bottomed, deep saucepan and pour the sugar over them. Mash slightly until the berry juice and sugar are combined. Stir to make sure all sugar has been moistened. Heat on low until the mixture comes to a boil. Add the pat of butter to keep the foam to a minimum. Use a candy thermometer. When the mixture reaches 220 degrees, boil one minute longer, then remove the saucepan from the heat. Skim off any foam and carefully pour the jam into clean, sterilized jelly jars. Adjust the hot lids and rings and process in a hot water bath for ten minutes.
Carefully remove the hot jars and place them carefully on a rack or folded towel to cool. Leave the jars undisturbed for 24 hours. Store sealed jars in the pantry. Jars that did not seal should be placed in the refrigerator for immediate use. Unsealed jars can also be frozen. If freezing the jars, remove about one tablespoon of jam, leaving enough headspace for expansion during freezing. Replace the lid and ring and place it into the freezer.
Freezer Raspberry Jam Recipe
Ingredients You Will Need:
3 cups crushed berries
5 ¼ cups granulated white sugar
1 packet powdered fruit pectin
In a large bowl, crush the raspberries, one layer at a time. Add the sugar and stir. Set aside for 15 minutes, stirring occasionally to let the berry juice moisten the sugar.
Using a heavy-bottomed saucepan, stir the packet of pectin into about ¾ of a cup of hot water. Heat and stir until all lumps have dissolved.
Pour the hot pectin mixture into the raspberries and stir constantly until all sugar crystals have dissolved. Immediately pour into clean, sterilized containers and cover, allowing ½ inch headspace. Let stand for a full day before freezing.
Jam that does not set can be the result of overripe berries or overcooking. Runny jam, however, makes wonderful syrup for ice cream, pancakes and waffles.
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