6 cups fresh raspberries fresh and ripe
5 1/4 cups granulated sugar
1 box Sure Jell Fruit Pectin
3/4 cup water
A few clean glass or plastic jars with lids
*Use firm, ripe berries for the best flavor and set. (You don't want to use overripe berries or the jam may be too soft and runny.)
Wash and rinse glass or plastic containers. How many you use depends on how big they are. This recipe makes about 7-8 cups of jam.
Add berries to a large bowl and lightly mash them. Be careful not to over mash them---hey should still look fairly chunky, but not like whole berries.
Measure out exactly 3 cups of mashed berries (use a knife to level out the top of the measuring cup) and pour them into a separate large bowl. Can substitute up to half of the berries for apple sauce to stretch the berries.
Measure out exactly 5 1/4 cups of sugar (use a knife to level out the top of the measuring cup) into a separate bowl. Do not alter sugar amount or jam will not set properly.
Gradually stir sugar in to the mashed berries, and stir until sugar is dissolved. Let stand for 10 minutes, stirring occasionally.
In a small saucepan, stir together pectin with 3/4 cup water. Bring to a rolling boil (a boil that doesn't stop when stirred) over medium-high heat, stirring often. Boil for one minute, stirring constantly. Remove from heat.
Stir pectin into the berries mixture for 1 minute. Continue stirring the mixture until sugar is completely dissolved and no longer grainy.
Pour jam into containers, leaving 1/2in of space at the top of the container, for expansion. Cover with lid and allow jam to rest at room temperature for 24 hours before freezing.
Jam will keep for up to 3 weeks in the refrigerator, or freeze for up to one year.
You might also like Peach Jam or Strawberry Jam!
Notes
Recipe makes about 7-8 cups of Jam, to fill about 4 pints.
