Raspberries are one of the seediest of berries but also one of the tastiest. Naturally occurring pectin in the berries generally assures a good set when making jam. Raspberry jam is delicious used as a cake filling, in tarts or spooned over plain yogurt. Makes 7 c. or 7 (8- fluid-oz.) jars.
RASPBERRY JAMIngredients:
3 lbs. raspberries to yield 4 c. crushed berries
6 1/2 c. sugar
3 oz. liquid fruit pectin
Directions:Wash jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each jar. Drain. Keep hot by transferring clean jars to a cookie tray and placing in a 200-degree F oven.
Prepare lids by placing in a saucepan of gently boiling water.
Prepare raspberries by removing any stems and caps. Place in a sink of cold water and stir gently with your hands for 5 seconds. Lift the raspberries into a colander to drain.
Place the raspberries in a food processor and process for 15 seconds or until pureed.
Measure the raspberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.
Add the fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the top.
Wipe jar rims and threads with a clean, damp cloth.
Remove the jar lids from the boiling water using tongs, and place on a paper towel. Wipe dry.
Place the lids on the jars and screw on tightly. Invert the jars for 5 minutes, then turn upright.
Check the seals after 1 hour to make sure the lids are curving down.
TIPS AND WARNINGS
If you prefer fewer seeds in the jam, you can skim off some that float to the top with the foam.If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw them on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8-ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
Jars and lids are very hot. Use clean, damp dishcloths or wear padded gloves to screw the lids on the jam-filled jars.
OLD-FASHIONED RASPBERRY JAM
The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
Ingredients:
4 cups granulated sugar
4 cups raspberries
Directions:Place sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)
Place berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly.
Add warm sugar, return to a boil, and boil until mixture will form a gel (see tips, below), about 5 minutes.
Ladle into sterilized jars and process as directed for Shorter Time Processing Procedure.
TIPS
To make a small boiling-water canner, tie several screw bands together with string or use a small round cake rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2 inches (5 cm) of water to cover the jars when they are sitting on the rack.To determine when the mixture will form a gel, use the spoon test: Dip a cool metal spoon into the hot fruit. Immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later — the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon.
“The intensity of this jam is due to the fact that it has no added fruit pectin, ” says Topp. Adding pectin helps the jam gel, but necessitates more sugar, which dilutes the natural flavor of the fruit. Making jam without added pectin requires more careful cooking (see notes about the spoon test, above), but the extra effort pays off in a deliciously old-fashioned, fruity product.Makes 4 cups.
EASY RASPBERRY JAM
Ingredients:
2 qts. raspberries, washed and drained
1/3 C. water
1 t. lemon juice
1 T. grated lemon peel
1 package pectin
6 C. sugar
Directions:Combine raspberries, water, lemon juice, lemon peel and pectin in a large pan. Bring to a rolling boil over high heat, stirring frequently. Add sugar, return to a boil. Boil hard 1 minute. Remove from heat and let set 5 minutes. Spoon off any foam that may be on top.
Ladle into sterilized jars and process in a water bath for 10 minutes.
Yield: 5 half pints.
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