Red Raspberry Jam
  • 6 cups crushed raspberries (I used a potato masher)
  • 4 cups granulated sugar
  • juice from 1 lemon
  • 1 85 ml packet liquid pectin
  1. Prepare 4 500ml jars as outlined above. Simmer lids over low heat, do not boil.
  2. Combine the berries and sugar in a large pot and stir to mix thoroughly. Bring to a boil over high heat, stirring frequently. I never left the jam unattended.
  3. As it gets hotter, the jam drips like water from your spatula and there will be a light foam on the surface .
  4. As the jam thickens and approaches 220° F (ideal temperature when jam sets) the foam will begin to clear and look like this. Jam starts to stick to the bottom and drips in thick strands off the spatula.
  5. The length of time this takes will vary, depending on the water content of your berries. It can take 15-20 minutes or much longer. It’s best to watch for the temperature using an instant read thermometer and easier to look for the thickness of the jam.
  6. Once the jam is set, stir in the lemon and liquid pectin. Bring back to a boil and continue to boil for another 5 minutes.
  7. Remove the pot from the stove and ladle the jam into hot jars, leaving 1/4 ” head-room at the top. Then wipe tops of jars clean and top with hot lids. Finger-tip tighten bands, submerge upright and cook in boiling water bath for 10 minutes.. longer depending upon your altitude.
  8. Once cooked, remove to a wire rack to cool and follow the steps written above.
  9. Adapted from Food in Jars
Recipe by Just a Smidgen at