photo by neableker
- Ready In:
- 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.
Questions & Replies
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!!
Our family has been using a recipe like this for decades. This is the first time I have seen a recipe that beats the jam, as we do. The major difference is we mix sugar and berries cold, bring to a boil for 4 minutes, then beat. There are lots of questions about this jam, many similar, all unanswered: Can I use less sugar? Not advisable. Sugar is the only preservative. There is less added to this jam than most, although the final product probably has similar sugar content to other recipes (see below). Less sugar will probably not keep as well. (There are laws regulating sugar content in jam, probably for a good reason!) Why do I have to beat the jam? Beating the jam drives air through the hot liquid. It carries away a great deal of water, increasing the sugar content of the jam, so it will keep. Do I have to water bath process the jars so they will keep? I have never found this to be necessary. Pour the beaten jam into hot, sterilized jars, seal immediately with hot, wet lids as per Bernardin's advice, and it will keep for a very long time, up to years. Why do some add the lemon juice? The acidity of the lemon juice helps the sucrose (cane sugar) crack into glucose and fructose, which forms a gel with the pectin in the fruit. Use it if your berries are very ripe, very sweet, or otherwise not very acidic. I use it with blackberries, and raspberries if they are very large, moist and sweet (low in acidity). If in doubt, it doesn't hurt. Can I make strawberry jam with this recipe? No. It doesn't set well. There is too little pectin in the fruit. Do I mash the berries then measure? Yes. Some general comments: The less you boil it, the better it will taste, but there is a minimum - it is all about removing moisture. If you have less than 4 cups of berries, boil for a bit less time. I find that 3 minutes of beating is about right. The jam cools enough that the steam stops coming off, so there is no point. I too live in British Columbia, like the original poster. I wonder if this is a regional recipe?