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!!
Easy Easy Easy!!! This was my first canning experience. I thought it was going to be so much harder, and was pleasantly surprised at how easy it was to make! I picked up a $6 canning utensil kit at our local *mart, used my regular pots (no fancy canning devices), wooden spoons, and voila'!!! The best jam ever, in minutes!! I had 3 1/2 cups of mashed berries, used 3 1/2 cups of sugar, and boiled it for the 4 minutes at the end as suggested by many, and it turned out spectacular! The kids will be picking more berries for me first thing in the morning so I can make more!!!!
Thanks for the great recipe! My only question is why didn't I know about it earlier. I always thought I needed to add Certo to make jam and this turned out fantastic without. I had some frozen raspberries that I wanted to use them up, but didn' want freezer jam as my freezer is already too full. I followed advise of another poster and added 1 Tblsp. lemon juice, but otherwise followed the recipe. My husband thought it was much better than the freezer jam I usual make. Thanks Pam!
All our rasberries are in season and since I've frozen a LOT, wanted to try jam and so glad I did. This is easy and so pretty when it's done. I didn't mash the berries as we too like chunks but other than that followed the recipe, this is easy and so good. I'll be using this from now on and may even do a second batch just to have on hand. Liked the other reviewers idea about adding some lemon juice and may try that next time too.
super easy recipe. i needed to cook a little longer than the recipe said to get it to gel. i also made some seedless by removing the seeds after cooking the berries, but before adding the sugar.
One major problem with this receipt. It disappears too fast.
Let me add another great review to the pot! I just made my third batch this weekend. We have many wild black raspberry bushes on our property and now I am so glad! My family adores this jam and it is truly the easiest jam I have ever made. I have made it both with and without using the mixer and have had good results with both. Thank you so much for posting this keeper.
Outstanding!!!! I've had terrible luck at jams without Surejell or Certo. I don't know what the mixing does but it definitely contributes. Would love to try this with blackberries. You gotta try this! You will never buy a jar of jam again!!!