Raspberry Jam
Perfect on toast, biscuits, or English muffins, classic raspberry jam is a summertime staple. Capture the intense flavor of raspberries to make this jewel-toned jam.
Prep Time:
20 minutes
Cook Time:
45 minutes
Serves:
3.5 pints
Perfect for:
Dairy Free
Ingredients
- 8 Packages (6 ounces each) Driscoll's Raspberries
- 1 Tbsp. lemon zest
- 2 Teaspoons fresh lemon juice
- 4 Cups sugar, divided
- 1 Tbsp. butter (optional)
- 1 Package (1.75 ounces) low-sugar/no-sugar pectin
Directions
- Though it may seem as if we're giving Pomona's special attention in the recipes, it's not intentional. The product is the only no-sugar pectin we know of, so it's the one we end up using in the recipes!
Each box includes a little packet of calcium powder that must be made into calcium water before it can be added to the recipe, followed by the pectin.
To make the calcium water, combine ½ teaspoon of calcium powder and ½ cup of water. Add the appropriate amount of calcium water that the recipe calls for, then add the recommended amount of pectin powder and cook as directed. Store the extra calcium water in the refrigerator between uses. - PLACE a small dessert plate into refrigerator to CHILL until needed.
- PREHEAT oven to 200°F.
- CLEAN 7 half-pint canning jars with hot soapy water.
- PLACE jars upside down on a cookie sheet and PLACE cookie sheet into oven until needed.
- PLACE canning jar disks into a small saucepan filled with water and HEAT over low heat until needed.
- FILL a large pot with water and heat to boiling.
- PLACE 8 packages raspberries into a medium saucepan.
- ADD 1 tablespoon lemon zest.
- ADD 2 teaspoons fresh lemon juice.
- ADD 2 cups sugar.
- BRING to a boil over high heat.
- ADD 1 tablespoon butter if mixture becomes too foamy (optional).
- REDUCE heat to medium and SIMMER 20 minutes and STIR occasionally to prevent burning at bottom of pan.
- TRANSFER half of raspberry mixture to the bowl of a fine mesh sieve and PRESS with the back of a ladle to STRAIN out seeds.
- RETURN strained raspberry mixture to saucepan and DISCARD seeds.
- PLACE remaining 2 cups sugar into a medium bowl.
- ADD 1 package low-sugar/no-sugar pectin and WHISK thoroughly to combine.
- ADD sugar mixture to raspberry mixture.
- STIR until sugar mixture is completely dissolved.
- BRING mixture to a boil over high heat and STIR often to prevent burning at bottom of pan.
- REDUCE heat to medium and STIR often until mixture begins to thicken and surface looks glossy.
- PERFORM doneness test: Drop a small spoonful of jam onto chilled plate, wait 3 minutes until jam is cooled, run a finger through jam. Jam is done when it does not run back together. If jam runs back together continue to simmer and stir until it reaches desired thickness.
- REMOVE one canning jar from oven using a hot pad and/or tongs.
- LADLE jam carefully into jar and LEAVE 1/4 inch at top of jar.
- WIPE jar rim carefully with a wet paper towel to REMOVE any spilled jam.
- PLACE 1 canning jar disk onto jar using tongs.
- PLACE 1 canning jar ring onto jar and tighten only finger-tight. Do not over tighten.
- REPEAT with remaining jars.
- PLACE jars into pot of boiling water and ENSURE jars are covered by at least 1 inch of water.
- ALLOW jars to boil 10 minutes (high altitudes may require additional boiling time).
- REMOVE jars from water and REMOVE canning jar rings.
- PERFORM sealing test: Lift jars slightly by edges of canning jar disks. Jars are properly sealed if disks stay in place. Replace canning jar rings onto jars and store up to 1 year before using. Improperly sealed jars should be stored in refrigerator and jam used within 3 weeks.
- Place raspberries, lemon zest and juice, and 1 1/2 cups of the sugar in a medium saucepan. Stir and mash until mixed well. Bring to a boil over medium heat. Reduce heat to low and simmer 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
- After simmering, you will have approximately 2 quarts (8 cups) of raspberry mixture. Strain half (1 quart or 4 cups) of the berry mixture, which should yield about 3 cups. Discard seeds and pulp. Pour strained berries back into the saucepan with unstrained berries and add calcium water. Bring mixture to a boil.
- In a separate bowl, combine pectin powder and remaining 1 1/2 cups sugar. Add to raspberry mixture. Stir to completely dissolve. Return to a boil, stirring often until the jam thickens. Skim off any foam. Test for done-ness using a chilled plate.
- Pour a bit of the fruit spread onto a plate and stick it in the freezer for a few minutes. When you take the plate out, check to see if any juice has separated from the pulp. (Alternatively, you can chill a plate in the freezer and then add a spoonful of preserves to see if it separates.) If separation occurs, the mixture needs to be cooked more. If it holds its shape, it's ready to be ladled into jars.
- Ladle into hot jars, Ieaving 1/4-inch headspace. Check for air bubbles, wipe the rims, and seal. Set jars in a pot of boiling water, ensuring that there is enough water to cover the lids by 1-inch. Let jars boil for 10 minutes. Processing at higher altitudes require additional time.
- The foregoing is excerpted from Tart and Sweet by Kelly Geary and Jessie Knadler. All rights reserved. Copyright © 2010 by Kelly Geary and Jessie Knadler.
