Raspberry Jam
Ingredients
Scale
- 2 quarts of raspberries
- 1 tablespoon lemon juice
- 1 package of Powdered Pectin
- 1/3 cup of Water
- 6 cups of Sugar
- 1 Tablespoon of Grated Lemon Peel* (Optional)
Instructions
- Combine the berries, water, lemon juice and lemon peel in a large pot. Bring to a boil over high heat stirring constantly. Add the sugar and continue stirring. Let the mixture return to a rolling boil for about 2 minutes. Continue stirring the entire time. Remove it from the heat. Skim off any foam. (This stuff is so yummy, I usually put it in a bowl to the side.) Ladle your hot jam into hot jars leaving about ¼ inch headspace. Adjust the two pieces of the caps and process 10 minutes in a boiling water canner. This will make about 5 1/2 Pints
- While this is processing in the canner, get some vanilla ice cream out and put a little of the skimmed off raspberry jam foam on it. This is your treat for standing over the boiling berries stirring all that time! The skimmed off foam will last a while in the refrigerator so you can enjoy it on crackers, add it to a chocolate cake you are baking or put it in some yogurt. Enjoy!!
Find it online: https://www.weaversorchard.com/nan-reinert-jellies-and-jams/