Prep 10 mins
Cook 45 mins
This is is response to a request for raspberry preserves. Cook time is estimated.
- 2 lbs berries (blackberries, raspberries, loganberries, etc.)
- 4 cups sugar
- 1⁄4 cup lemon juice (optional)
- Combine berries and sugar; let stand until juices begin to flow, about 10 minutes.
- Bring slowly to a boil, stirring until sugar dissolves.
- Add lemon juice, if using.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Remove from heat.
- Skim foam if necessary.
- Ladle hot preserves into hot jars, leaving 1/4 inch head space.
- Adjust two-piece caps.
- Process 15 minutes in a boiling water canner.
- Yield: about 4 half pints.
This was my first time canning, so I appreciate how simple and direct the instructions were. I had some trouble with step 4, as I did not know what the "gelling point" was, and consequently my first batch is more like a syrup than a spread. That is my own fault though, and my second batch came out just fine. I do have one complaint about the recipe itself, however. I used fresh picked berries, which were already very sweet and though the amount of sugar called for seemed excessive, I was unsure as to whether or not I could decrease it. As a result, the jam (and syrup;)) are super-duper sweet. Perhaps 4 cups of sugar is more appropriate with store-bought or frozen berries though. All in all I'm quite pleased, so thanks for a good beginner recipe!
i used 3 pints of blueberries , 1 1/2 c sugar and the juice of half a lime, this was very easy to make and tastes fresh and summery. i just poured it into a tupperware container and refrigerated it