Recipes Side Dishes Basics Raspberry Jam
Raspberry Jam

Raspberry Jam

Raspberry Jam is rated 1.0 out of 5 by 1.
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Prep Time: 45 minutes
Cook Time: 25 minutes
Servings: 36 Makes nine 1-pint jars.
To sterilize the jars and lid rings, boil them in water. The lids should only be simmered, not boiled, so as not to damage the adhesive.

Ingredients:

  • 12 pints raspberries
  • 14 cups sugar
  • 1/4 cup fresh lemon juice
  • 1 Tbs. lemon zest

Directions:

Wash the jars and lid rings in a dishwasher or by hand in hot soapy water. Place the jars and lid rings in a large pot of water. Bring to a boil over medium heat and boil for at least 30 minutes. Meanwhile, wash the lids by hand in hot soapy water and place in a small pot of water. Bring to a simmer over medium-low heat and simmer for at least 15 minutes.

Place the raspberries in a large bowl and, using a potato masher, crush them until no pieces remain. Alternatively, crush them in a food processor.

In a large pot, stir together the raspberries, sugar, lemon juice and zest. Place over medium heat and bring to a boil. Cook, stirring constantly, until the sugar dissolves. Increase the heat to high and cook, stirring constantly, until the mixture becomes a thick gel, 20 to 25 minutes. To test the consistency, drop a few drops from a spoon onto a plate. Remove the pot from the heat.

Using tongs or a jar lifter, remove a jar from the water and place on a clean work surface. Ladle jam into the jar to within 1/2 inch of the top. Using a clean, damp towel, wipe the rim clean. Using tongs, remove a lid from the water and place on the jar. Using tongs, remove a lid ring from the water and screw onto the jar until just tightened; do not overtighten. Repeat with the remaining jam and jars. Let the jars stand upright for 10 minutes, then invert them for 1 hour.

Turn the jars upright and check for a good seal; the seal indicator should be depressed. If the seal is not good, invert those jars for 1 hour more and check again. Store all jars in the refrigerator for 1 to 2 months.
Makes nine 1-pint jars.
Williams-Sonoma Kitchen.
Rated 1 out of 5 by from too big a batch, outdated processing methods I don't know how they even expect this to set. This recipe has a number of things wrong with it: 1. Jam is usually put up in half pints not pints - smaller jars set up better. 2. Cooking that much at a time requires much longer, as previous reviewer noted, and it's easy to overcook the fruit before achieving a good set. 3. Check for consistency by placing a small amount on a chilled saucer to see if it mounds. 4. USDA recommends water-bath canning jams and jellies instead of using the old-fashioned inversion method to avoid mold issues. Just a note - I use app. 3 C of sugar and 2 Tbsp (1 oz) of lemon juice to 2 lbs of berries, makes app. 1/4 the size of this recipe (4 half pints) - amount of sugar depends on how ripe the berries are, yield can vary esp. if you strain any seeds out.
Date published: 2012-07-07
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