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Backyard Raspberry Jam

Source of Recipe


Greg Atkinson






List of Ingredients



• 4 cups (tightly packed) raspberries
  
• 1/2 cup lemon juice
  
• 4 cups sugar
  






Instructions



1. In a stockpot or a canning kettle, cover 5 clean, 8-ounce canning jars with boiling water. Simmer, covered, over low heat to sterilize jars.
   
   
2. In a heavy, 4-quart soup pot or Dutch oven over high heat, mash the berries with the lemon juice. When the fruit has come to a full, rolling boil, stir in the sugar. Continue stirring until mixture returns to a boil, then stop stirring and insert a candy thermometer. When the thermometer registers 220� F, take the pot off the heat.
   
   
3. With tongs, lift the sterilized jars from their simmering water bath and arrange them right side up on a clean kitchen towel.
   
   
4. Ladle the jam into the sterilized jars. Dip one corner of a clean, lint-free towel into the boiling water and wipe the lips of the jars to remove any jam.
   
   
5. Put on the lids and seal according to manufacturer's instructions, then put the jam-filled jars back in the boiling water and boil for 5 minutes. Allow the jam to cool in the jars undisturbed for several hours or overnight. Jam keeps in a cool, dark place for at least a year.
   
   Makes five 8-ounce jars.