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.
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
Carolines Kitchen from
Not Best Raspberry Jam Recipe
There are incorrect measurements of fruit, sugar and lemon juice and I don't believe that this will jell or "jam" properly. I use 9 cups of raspberries, 3 cups of sugar and 1/3 cup of lemon juice for my jam. I bring it do a boil, letting it reach 210 degrees F, then test 1 tsp. on a small, plate in the freezer, let it set for 5 minutes and check for the "wrinkle test" to see if it has set. If it wrinkles, I measure jam into 8oz. jars, cover with 2-piece canning lids, then place in a water bath (jars covered with at least 1-2 inches of water) and boil for 10 minutes. Check for seal. Jam will thicken as it continues to set.
Date published: 2019-08-02
Rated 1 out of
5
by
2ajsmama 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