The following is an excerpt from Tart and Sweet: 101 Canning and Pickling Recipes for the Modern Kitchen by Kelly Geary and Jessie Knadle (Rodale, 2011). The excerpt is from Chapter 6: Summer.
The summertime classic! What’s better than a generous, gooey smear of raspberry jam on a muffin, biscuit, or piece of toast? This recipe is pretty versatile—it will work for a variety of berries. Try substituting blackberries, boysenberries, dewberries, loganberries, or youngberries if you prefer.
3 pounds (10 cups) raspberries
1 tablespoon grated lemon zest
2 teaspoons fresh lemon juice
3 cups sugar, divided
5 teaspoons calcium water (see note)
5 teaspoons Pomona’s Universal Pectin powder
1. Place the berries, lemon zest and juice, and 1 1/2 cups of the sugar in a medium saucepan over medium heat. Stir and mash until mixed well. Once the berries come to a boil, turn the heat to low and simmer for 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
2. After simmering, you will have approximately 2 quarts (8 cups) of raspberry mixture. Strain half (1 quart or 4 cups) of the berry mixture, which should yield about 3 cups. Discard the seeds and pulp. Pour the strained berries back into the saucepan with the unstrained berries and add the calcium water. Bring the mixture to a boil.
3. In a separate bowl, combine the pectin powder and the remaining 1 1/2 cups sugar. Add to the raspberry mixture. Stir to completely dissolve. Return to a boil, stirring often until the jam thickens. Skim off any foam. Test for doneness using a chilled plate.
4. Ladle into hot jars, leaving 1/4 inch headspace. Check for air bubbles, wipe the rims, and seal. Process for 10 minutes, adjusting for elevation.
YIELD: 5 half-pints
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