Make this tasty and simple Raspberry Jam that is made without pectin. Tastes great!
AuthorAmy
Ingredients
5cupsfresh raspberries (not over ripe raspberries)
2 1/2cupsgranulated sugar
Instructions
Put the small plate into the freezer. You'll use it to plop a drop of your hot jam on when you think it's ready.
Unscrew the lids from the jars and pop off the inner lids.
Sterilize the jars (lids off) by putting them in your dishwasher about an hour before you use them or by boiling them (lids off) in the large canning pot for about 10 minutes (you can put you jar funnel and lid lifter magnet with the jars to sterilize them too)
4.Fill the 8-inch saucepan or pot about half way with water, bring to a boil and drop the inner lids into the boiling water. Sterilize them for 10 minutes.
Wash your berries and crush to taste in a steel pot. If you like fruit-chunky jam, crush them about half way, for smoother jam crush them a little more, (raspberries will disintegrate quite a bit when heated so you don't have to crush them all the way)
Once the fruit is crushed, add 2½ cups of granulated sugar and mix it up.
Turn the heat to high for the first 5 minutes stirring constantly.
Turn the heat down to medium and stir constantly for about 20-25 minutes.
At about 20 minutes or when you jam starts to look gooey, test the consistency by taking the saucer out of the freezer and dropping a small dollop of jam on it. If it doesn't run or drip off the plate, it's done.
Take the jam pot off the heat, set it aside and let it cool.
Using the jar funnel, fill each jar and leave 1/4 inch of space at the top. Put on the lids and tighten.
Fill your canning pot with water enough to cover the closed jars and bring to a boil.
Put the filled jars in the rack and lower into the boiling water and let it boil for about 15 minutes.
14.Turn off the heat, remove the rack of jars and let them cool to room temperature.