Mother Earth Living

Home Canning Recipes: Raspberry Jam

This recipe is pretty versatile—it will work for a variety of berries, such as blackberries, boysenberries, dewberries and loganberries
By Kelly Geary and Jessie Knadle
June 2011 Web

What's better than a generous, gooey smear of raspberry jam on a muffin, biscuit or piece of toast?
Photo By Ellen Silverman
Slideshow


Content Tools

Related Content

Safe makeup & beauty products

safe makeup products and 4 ingredients to avoid in skin care products

Guinea Hen Weed: The New Way to Fight Against Cancer?

Everybody’s looking for the cure to cancer. When will it be found and where will it come from? A new...

Homemade Herb Seasonings

Creating premixes of herbs and spices is a great way to give new flavor to your usual dishes.

Jeld-Wen Ups the Style and Performance on Custom Wood Double-Hung Windows

JELD-WEN doubles up on the style and performance points with Custom Wood Double-Hung Window enhancem...

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.

Raspberry Jam 

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

More Canning Recipes from Tart and Sweet: 

• Sweet Apple Cider Baby Beets 

• Canned Tomatoes 








Post a comment below.

 

Emma Boyce
12/21/2012 3:55:31 PM
Could not find the "Calcium water" without which the recipe is totaly useless.








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.