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

  • What's better than a generous, gooey smear of raspberry jam on a muffin, biscuit or piece of toast?
    Photo By Ellen Silverman
  • "Tart and Sweet" is a canning manual for the 21st century, providing a modern tutorial on small-batch canning accompanied by easy-to-follow photos and instructions as well as more than 101 sweet and savory recipes for preserved fruits and pickled vegetables.
    Photo Courtesy Rodal

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.

hummhill1023
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.


mikecz
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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