{How to Make Raspberry Jam}

{Northern Cottage} - How to Make RASPBERRY JAM!!

We have a section of our yard dedicated to raspberries…glorious, beautiful, juicy, ripe, bursting with flavor, warmed by the sun raspberries!  They taste like {SuNSHiNe}!!

{Northern Cottage} raspberry in the sun

Does it get any better?  Isn't that little raspberry just gorgeous??

{Northern Cottage} sunbeam

Last year our patch sadly produced 3 raspberries…yes, only three little lonely berries!!  Ugh!!  So we are very pleased with the containers we’ve collected over several days this year.  My son is especially joyful in helping to collect the bounty that has come in.  As we were picking, he wanted to remind himself that weeding at the beginning of the summer next year will be worth it when we get to have these wonderful berries later in the summer…an out loud reminder – how smart!  {SmiLe}

So…you wanna make some jam?  Don’t be scared (like I was) – Not sure why I was nervous but I was – I’ve never canned anything before and now that it’s behind me…I don’t know what I was worried about!  So let’s get started!!

{This is how I made our jam this year, be sure to follow manufacturers directions for preparing your jars and using your pectin products as they may perhaps differ}

Here’s what you’ll need:

4 cups crushed raspberries (from the garden, farmer’s market or local grocery store)
6 1/2 cups of sugar
1 package liquid pectin
LARGE canning pot/dutch oven
Canning jars, lids and rings (I ended up canning 8 jars of various sized and leaving one uncanned to use right away)
Tea towel and washcloth
Ladle
Wide mouthed funnel
Tongs
Hot Pads

Place canning jars and new lids (rings can be reused but not the lids) in a BIG canning pot or LARGE dutch oven 3/4 full of water and bring it to a boil.

Gather 4 cups of raspberries, put some on a plate and smoosh them with a fork and then plop them into a big saucepan/dutch oven. 

{Northern Cottage} raspberries for jam

Add 6 1/2 cups of sugar (a little less if you want it a little less sweet) and heat over high heat til boiling.  Then add one package of liquid pectin (which I was expecting to be more liquid-y but was actually more syrup-like)  Cook for 1 minute, stirring continuously.  Remove from heat and remove foam with a slotted spoon.

{Northern Cottage} raspberries and sugar

Now you’re gonna make use of those HOT jars.  Using your tongs, remove one jar and let the water drip out back into the canning pot.  Put your funnel over the jar and ladle in your warm jam – filling to about the top of the funnel (a little below the top of the jar).  If any jam gets on the rim, wipe with a washcloth and then, using your tongs, grab one of your lids and place on top.  Using the tea towel to hold your jar, place and tighten the ring around the top of your jar.  Set aside until all your jars are filled. 

Get your canning jar of water going to boiling again and carefully place your jam jars in the pot (covering the tops with 1 to 2 inches of water).  Once this pot of water is at a full boil, put the pot lid on, turn the heat down to medium low and gently boil for 10 minutes.  Remove from heat, remove the lid and let the jars sit in the water for 5 more minutes.  Then remove the jars from the pot and place on a tea towel to cool.  Over the next few minutes you’ll hear the lids ‘POP’ as the jars seal. 

{Northern Cottage} berry jam cooling

Music to a canners ears!!  Sooooo satisfying!!

Now you have several jars of jam to carry you through the winter, to decorate and give as gifts and literally enjoy the fruit of your labor!!

{Northern Cottage} beautiful Raspberry Jam!!

{Northern Cottage} sweet berry jam recipe 

Peanut butter and jelly sandwich – here we come!!  Upon eating her first pb-and-j, my daughter declared this the BEST.JELLY.EVER!!  More music to my ears!!  I encourage you to give it a try if you never have – it’s not so scary after all!! 

{Northern Cottage} amazing sweet berry jam

 

Chat soon -

NORTHERN COTTAGE
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3 comments:

  1. Can u use frozen berries. If fresh are not available.

    ReplyDelete
  2. Lots of Raspberries in Idaho this year! Mostly froze them, since we don't eat much jam. Seems when I make it, it always turns out a little runny. How do you get that thick, yummy consistency?

    ReplyDelete
  3. you make it sound so easy!! :) thanks so much for the tutorial ! cute label, too!

    ReplyDelete

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