Prep 20 mins
Cook 10 mins
Excellent jam and no Certo needed. The raspberries have natural pectin in their seeds and that is enough to thicken it. 5 lbs = 9 cups crushed berries.
- Use a very large pot.
- When the jam reaches a full rolling boil it will double in volume.
- Heat mashed berries until they reach a full rolling boil.
- Boil 2 minutes.
- Add sugar.
- Stir well.
- Bring to a boil, stirring constantly, boil for 2 minutes.
- Remove from heat.
- Beat with rotary beater for 4 minutes
- Pour in sterilized jars and seal.
Excellent jam!!! I added a tablespoon of lemon juice as well (we like our jam a bit tarter). And I didn't mash the berries or use a rotery beater (I like chunks in my jam). Skimmed the foam (there was hardly any) and sealed in hot sterilized jars. Jam is a BEAUTIFUL jewel tone with seeds evenly suspended throughout. I have tried many different recipes and they were either too sweet or cloudy or the seeds floated to the top. This recipe yields INCREDIBLE results with minimum fuss. This is my new, and ONLY, raspberry jam recipe. On behalf of my family and myself- THANK YOU!!!!
This is really an excellent recipe. As a previous reviewer pointed out just match the cups of berries to the cups of sugar. I also added the juice of half a lemon to each 2 cups of berries used. I also boiled the jam for 4 minutes after adding the sugar. So far I have made raspberry, strawberry and blueberry jams - all tucked away in my freezer. I am usually most fond of raspberry jam but the strawberry jam made with this recipe will blow you away!!
Great!!!!!!!! I am a first time canner and this Jam came out perfect. I did find that if you like it a little thicker you just have to boil it after you add the suger for about 4 minutes instead of 2. Thanks Pam!!