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Blue-Ribbon Raspberry Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"After the hot summer sun goes down, bring out this fresh and flavorful raspberry jam and spread it on anything from cookies to cr�pes or add it to marinades and salad dressings. It also makes a great ice cream topping. You will want to make extra batches because everybody is going to want some."

List of Ingredients

◦ 7 cups granulated sugar
◦ 1 box (1.75 ounces) powdered pectin
◦ 6 cups fresh raspberries, crushed (about 6 pints whole raspberries)


Recipe

In a small bowl, combine � cup of the sugar with the pectin until thoroughly blended.

In an 8-quart stainless steel stockpot, combine the raspberries and pectin mixture. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.

Add the remaining sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.

Remove the pot from the heat and skim off any foam. Let the jam cool for 5 minutes, stirring occasionally. Ladle the jam into hot jars, leaving � inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.


Makes about eight 8-ounce jars