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

| June 2011 Web

raspberry jam

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

Photo By Ellen Silverman

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.

6/23/2016 12:27:56 PM

Using Pomona's Pectin requires much less sugar to "jell" your preserves than traditional pectins, giving you a more "true to the fruit" taste. You can even use alternative sweeteners. Pomona's Pectin is available on Amazon.com.

6/21/2016 10:31:31 AM

It's too bad Mother Earth News doesn't actually monitor comments on their articles. As Emma Boyce posted years ago - and no one has bothered to answer - there is supposed to be a "note" about "calcium water following the recipe. Of course, there isn't. If one searches the Internet enough, you finally find out that Pomona’s Universal Pectin powder comes with a little packet of calcium powder in it that you mix with water to make "calcium water" to mix into your recipe. The more common brands of pectin, like Sure-Jell and Certo, apparently have some calcium in their mixes so you don't have to go through this separate step.

emma boyce
12/21/2012 3:55:31 PM

Could not find the "Calcium water" without which the recipe is totaly useless.

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