Easy Homemade Raspberry Jam
Ingredients
- 6 cups (1.5 L) crushed hulled raspberry, (12 cups/3 L whole)
**Note: You can substitute the 6 cups of raspberries for any other type of fruit. When I make apriocot jam I used dried apricots and dice them into small chunks and let them soak in water overnight to reconstitute. Then follow the same procedure!
- 1 pkg light fruit pectin crystals
- 4-1/2 cups (1.125 L) granulated sugar
Preparation:
1. Pour raspberries into large Dutch oven.
2. Combine pectin crystals with 1/4 cup (50 mL) of the sugar; stir into pan.
3. Bring to full boil over high heat, stirring constantly. Stir in remaining sugar; return to full boil.
4. Boil hard for 1 minute, stirring constantly.
5. Remove from heat. Stir for 5 minutes to prevent fruit from floating, skimming off foam.
6. Pour into your sterilized canning jars (follow the directions on the canning jar kit that you buy for proper sterilization and preparation- it is a fool proof method so don't stress about it!) leaving about 1/4 ‘’ headspace.
7. Let cool completely and this jam can be kept for up to 1 year.
No comments:
Post a Comment