Raspberry Jam

WHY I  LOVE THIS RECIPE:  My raspberry jam “recipe” is just an outgrowth of Mom’s general formula for jam: “a heaping cup of fruit to a scant cup of sugar.” That’s it! The raspberries should be fresh from the farmers market or u-pick farm or a neighbor’s bushes, not the grocery store (but I know this is not possible everywhere).

Raspberry Jam

Author: Mollie

Print Recipe

Ingredients

• 7-8 cups very fresh raspberries
• 7=8 cups very SCANT cups sugar

Instructions

• Wash small jam jars in the dishwasher immediately before using them, and I put the lids and rings in barely simmering water. 
• Bring to a roiling boil for about 5 minutes, until jam-doneness tests look right. 
• Fill the jars leaving 1/4 - 1/2” headroom, wipe the rim with a paper towel if you got any jam on it (I seem to!) then put on a lid and ring on and tighten mildly. Process by submerging the jars in boiling water for at least 10 minutes. 
• As the jars cool, they will seal with a very satisfying sound. Tighten further and label.  If any jar doesn’t seal or if you have a partial jar, refrigerate or freeze it; the sealed ones will last a year or more on a basement shelf. 

Notes

My raspberry jam “recipe” is just an outgrowth of Mom’s general formula for jam: “a heaping cup of fruit to a scant cup of sugar.” That’s it! The raspberries should be fresh from the farmers market or u-pick farm or a neighbor’s bushes, not the grocery store (but I know this is not possible everywhere).