Tulameen Raspberry Jam

Easy to make and sooo delicious!

Prep Time 1

Cook Time 20

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

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.

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.

Keyword Jam, Preserve