Tulameen Raspberry Jam
Easy to make and sooo delicious!
Equipment
- Saucepan
- Immersion blender
- Jam Jars
- Canning funnel
- Large stockpot
- Tongs
- Ladle
- skimmer, or large spoon
Ingredients
- 6 cups Raspberries
- 5 cups Cane sugar
- 3 Tbs Lemon juice
- 1 tsp butter
Instructions
Prepare the Canning Jars
- In a pot large enough to submerge 7 – 8 oz canning jars, fill with jars and water and bring to a boil. Have this completed by the time the jam is finished cooking.
- Have lids and jar rings ready for use near the boiling jars
Cooking the Jam
- Put the raspberries into the saucepan and emulsify them into a liquid using the immersion blender.
- Bring mixture to a boil, boil for 10 minutes stirring occasionally.
- Add the sugar, lemon juice, and butter to the raspberries and return to a boil.
- Boil for another 10 minutes, use a skimmer to skim off the foam on the surface of jam as it boils.
Filling the Canning Jars
- After the jam has boiled for 10 minutes, using the tongs, remove a jar from the boiling water, place on your work surface, place the canning funnel into the jar and ladle hot jam into the jar, leaving 1/2 inch space to the top edge.
- If any jam spills on the top edge of the jar, wipe it off with a paper towel.
- Put a lid inside a ring, grab with the tongs and immerse in the jar boiling water and hold there for a minute, them place on filled jam jar and screw on the ring to seal the jar.
- When all of the jars are filled and sealed, place them in the boiling water, make sure the water in an inch above the top of the jars.
- Boil the jars of jam for 5 minutes, then remove them to cool.
Chelsea
This looks delicious!