Just made a batch of raspberry jam from the berries picked yesterday, and it seems fabulous so far.
Ingredients
- 3 pounds raspberries (48 oz)
- 3 cups sugar (21 oz)
- 3 T lemon juice
Process
Get fresh raspberries and clean them (rinse under gentle stream of tepid water, put on towels to dry). Put raspberries and sugar into a large pot, stir, leave to macerate (I put into the fridge if macerating more than a couple of hours).
The next day, take pot out. When ready to begin, turn heat to low-medium and let them slowly heat up, stirring occasionally. Once there's some bubbling, crank the heat to higher until a full rolling boil for 2-3 minutes and add the lemon juice. Put the heat back down to just warmer than simmering, stirring regularly, for about 20 minutes. The color will deepen and texture will become more gel. There are heaps of tests to use like freezer plate, temperature, etc., but those never quite work for me.
While this is happening, sterilize jars and warm up lids. When ready, fill jars to 1/4" and water bath or steam can for 10 minutes out of abundance of caution. Shelf stable for at least a couple of years, refrigerate once open.
Yield: 8 + 8 + 6 + 13 + 13 = 48 oz (6 jelly jars, but I reused some Bonne Maman jars and one jelly jar didn't quite fill).
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