This jam is so delicious! We hand picked the red raspberries at our local orchard and this jam reminds me of what you’d find inside a delicious raspberry jelly donut. So yummy!
- 5 cups of crushed red raspberries, run through a fine mesh sieve to remove the seeds
- 4 cups of sugar, I used golden sugar (1/4 cup sugar to mix with Sure Jell, then an additional 3 3/4 cups of sugar)
- 1 packet of Sure Jell for no or low sugar jams and jellies
- 1/2 teaspoon of butter
- Prepare your jars, lids, and rings for canning. Boil for 10 minutes to sterilize while preparing the jam.
- Crush the red raspberries with a potato masher. I started with 2 quarts of fresh picked red raspberries from a local orchard, they make the best jam.
- Filter the raspberries through a sieve to remove most of the seeds. It ok if it has some seeds.
- Once you have your purée, add it to a stock pot.
- Mix together 1/4 cup of the sugar with the Sure Jell in a bowl. Then add it to the fruit purée.
- When the mixture comes to a rolling boil (stir mixture frequently), add in the remaining 3 3/4 cups of sugar and the butter. Bring to another rolling boil, constantly stiring. Allow to boil for one minute. Then remove from heat. Using a wide mouth funnel, add jam to your sterilized jars leaving a 1/4 inch room for expansion at the top. Wipe edges clean, and place new mason jar lids and rings securely on top.
- Place a rack on the bottom of your canning pot for easy jar removal. I use a silicone rack. Place jars on top of the rack and make sure water is a inch above the jars. Boil the jam jars for 10 minutes. Remove jars of jam and let them cool on a towel on the counter. Let cool on your counter for 24 hours. Check your lids by pressing on the top of the lids to see if they properly sealed. If they did not seal properly, you can still enjoy the jam, just make sure you refrigerate it and use it up sooner rather than later. 😊
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