Raspberry Jam
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).