Easy, fruity low-sugar raspberry jam is a run and satisfying home canning project. You'll always be glad to have a supply of berry preserves on hand.
Course Sauces & Spreads
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Author Marsha Maxwell
OXO Good Grips Nylon Potato Masher for Non-Stick Cookware,Black,1 EA
Qimh Colander collapsible, Colander Strainer Over The Sink Vegetable/Fruit Colanders Strainers With Extendable Handles, Folding Strainer for Kitchen,6 Quart
Kitchen Utensil Set Wood,9 Pack Wooden Cooking Utensils with Holder, Natural Teak Wooden Spoons for Cooking,Wooden Spatula,Turner,Strainer,Ladle,Egg Whisk,Slottled Spoons
Measuring Cups and Magnetic Measuring Spoons Set
Pyrex Prepware 8-Cup Glass Measuring Cup with Lid
Ball Golden Harvest Mason Regular Mouth 8oz Jelly Jar 12PK 'Vintage Fruit Design', RM 8 Oz, Clear
Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
8cupsfresh raspberriesto yield 5 cups mashed raspberries (see note for using frozen raspberries)
3 ½cupswhite sugar
1box low sugar pectin
3tablespoonslemon juiceeither fresh or bottled
6half-pint Mason jars with lids
Large wooden spoon or silicone spatula for stirring
Large wide potlike a soup pot for cooking
Water bath canner
Jar lifting tongs
Sterilize the jars by washing in the dishwasher on the sterilize cycle or immersing in boiling water for 10 minutes. Place clean jars on a clean towel. Put 2 small ceramic plates in the refrigerator, because you will need them later to test the thickness of the jam.
Wash the raspberries, and pick off any leaves. Mash them with a potato masher, or process carefully with a food processor to get the texture you want. Measure the sugar, and reserve ¼ cup to mix with the pectin.
Mix the pectin, lemon juice, and ¼ cup sugar in a small bowl or measuring cup.
Place the raspberries in a large cooking pot, and add the pectin mixture. Over medium high heat, bring everything to a full boil that does not go down when stirred. Stir the entire time so the jam does not burn. At this point, add the rest of the sugar, stir well, and bring the jam back to a full boil for one minute. Turn off the heat and test the thickness of the jam by putting a small spoonful on a cold ceramic plate. If it’s thick enough, it’s done. If it’s too runny, add ¼ package more pectin, bring to a hard boil again for 1 minute, and test again with the second cold plate.
Let the jam cool for 10 minutes, then stir to distribute the fruit. If the jam is too hot when you put it in the jars, the fruit chunks will float to the top. Meanwhile, place the Mason jar flat lids (not the rings) in very hot (not boiling) water to get them ready.
Fill your jars, using the ladle and funnel, leaving 1/4 inch of clearance space at the top of the jar.
Wipe the rims of the jars with a clean, damp towel. Place the lids on the jars and secure with rings. Do not screw the rings on too tight.
Process the jars, following the instructions for your water bath canner. This jam requires 5 minutes processing at sea level, 10 minutes above 1000 feet altitude and 15 minutes above 6000 feet altitude.
Remove the jars carefully with the jar lifting tongs, and set them on a clean towel. Leave them undisturbed for several hours or overnight to let them seal. You can tell they are sealed if the center of the lid is depressed slightly and does not move when pressed with your finger. Remove the rings so they don’t rust due to trapped moisture, or if you want to leave them on, at least remove them temporarily to make sure they are dry underneath. The jam lasts about a year in the pantry.
To make this jam using frozen raspberries, start by measuring 8 cups of raspberries while they are still frozen. Let the raspberries thaw, and then mash them to make the jam.