Saturday, November 7, 2015

How to make raspberry jam

Are you looking for an easy raspberry jam recipe?


Raspberry jam is my favorite!! Until a few years ago, we had a row of raspberries in our garden. It was on the very end next to the fence, so it made it super convenient to check on the cows and eat some raspberries at the same time. Granny always made pies, jam and lots of other things with the blueberries, strawberries and raspberries we grew.



Sitting on the hay wagon in our front field was one of my favorite ways to relax and unwind as a teenager. Especially if I had the latest Seventeen magazine or something dairy related. I spent so many hours walking my show cows around that field. We used to walk them up and down the driveway, but the gravel was sometimes hard on their feet so it was just easier to lead the cows around the field. Showing my cows in 4-H was one of the highlights of my childhood. Learn more about life as a 4-H kid at the fairs here.

JoJo was my favorite show cow. She's a Guernsey, which means her coloring is fawn and white. Holsteins are black and white and are the most common. I always thought Guernseys were the prettiest. They don't produce much milk, but they are sweet cows. 

The fairs started in late April or early May with the spring shows and ended with our state fair (The Puyallup Fair...now the Washington State Fair) in mid-September. It's now November and while the cows got a bit of a break from show practice, the key to winning showmanship is working with the cows all year round.

Back to the jam. There's nothing like homemade jam. If you aren't into canning and don't cook, don't worry. This recipe is extremely easy.

Mom's secret is to add a small amount of butter to the berry and sugar mixture while it's on the stove to reduce foaming. It sounded silly at first, but it really works.



Raspberry Jam


Ingredients
  • 4 cups crushed berries
  • 6 1/2 cups sugar
  • 1 pouch Certo Premium Liquid Fruit Pectin
  • 1 tbsp butter

Directions

To prepare jam:
  1. Start with about 8 cups of raspberries
  2. Crush berries
  3. Use a dry measuring cup to measure crushed berries and sugar and place in a large pan or stockpot
  4. Mix sugar and berries together
  5. Add 1 tbsp. butter (This reduces foaming)
  6. Cook on medium to high heat until it comes to a rolling boil
  7. Set a timer for 60 seconds
  8. Add the pectin
  9. Stir continuously for 60 seconds
  10. Promptly remove from heat 
  11. SEE DIRECTIONS ON PREPARING JARS BELOW BEFORE PROCEEDING TO THE NEXT STEP
  12. When jam is done cooking, remove jars from the baking tray and place rightside up on a towel on the counter
  13. Use a funnel on the jars and a ladle to add jam to the jars
  14. Wipe the rims of all jars
  15. Place lids on jars
  16. Tighten bands on jars
  17. Turn jars upside down for about 10 minutes
  18. Turn jars rightside up
  19. You should hear the lids "pop" (seal)
  20. Let jars cool on a towel on the counter
To prepare jars: (Do this at the same time as jam is cooking)
  1. Place a baking tray over 2 burners on the stove
  2. Add jars upside down
  3. Add enough water to cover the rims of the jars (ensure that there is enough water throughout the process, you may need to add more)
  4. Turn the heat on high for both burners
  5. Periodically move the jars around so they heat evenly

2 comments:

  1. I really need to make my own jam! You make it look so easy! Good thing I have loved ones who are great at this and willing to share.
    Thank you for posting at the Country Fair Blog Party!
    Laurie - Co-Host
    countrylinked.wordpress.com

    ReplyDelete
    Replies
    1. It is SO GOOD!!! You will love it. You can also use frozen raspberries. Thanks for inviting me--I always enjoy being part of that!
      Kimmi

      Delete