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2 cups raspberries (fresh or frozen) PREPARATION: Combine all ingredients and let sit, covered, for 1 hour. Cook mixture over medium high heat until it bubbles and thickens (about 10 minutes). Remove from heat and strain through a large strainer to remove seeds. Stir jam and quickly ladle into sterilized 8-oz Ball® wide mouth canning jars, leaving 1/2 inch of headspace at the top. Seal tightly with Ball® dome canning lids with screw bands. (Place the flat lid, gasket down, on top of the jar, fit the metal screw band over the lid and tighten.) Keep refrigerated or freeze sealed jars. Jam has a shelf life of 12-18 months; 6 months, once opened. Virtually any berry or juice can be substituted. Both Dole® and Kerns® make an assortment of juices, so you can experiment with flavors. Match the juice to the berry or try different combinations to find new flavors you like. To freeze: Berries have a shelf life of only 2-4 days. Luckily, they freeze beautifully – and easily! To freeze, rinse, drain the berries and hull. Add 1/4 cup of sugar per cup of berries and let stand 30 minutes. Spoon berries into airtight Rubbermaid® containers or Ziploc® bags, leaving about 1/2 headspace at the top to avoid freezer burn. Be sure to label and date each container. To thaw: Transfer berries to the refrigerator overnight. Use within 24 hours. Gift Hint: Line a small wooden berry crate with a berry-print
napkin and add two jars of jam. Be sure and include a recipe card
– it's so good, your lucky recipients will want to make another
batch for themselves! |
eady
to jam? Whether it's the height of summer or the depth of winter,
the sweet, tangy taste of homemade jam is hard to beat. I always
make more than I need and give it away as a gift when going to a
party or dinner at a friend's. Some people like jam sweet; others
like it tart – this easy raspberry recipe will please both.
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