Homemade Raspberry Jam
As a kid I would go raspberry picking and my mom would make homemade raspberry jam. It is my absolute favorite, I put it on toast use it in my thumbprint cookies, add a little bit to my overnight oats. There are so many great things this can be added to. It is so much better than the store-bought kinds and is a great day trip activity for the fall! This is the exact receipe that use to be in the Sure Jell Premium Fruit Pectin box but isnt anymore for some reason.
Ingredients:
5 cups crushed raspberries
1 -1.75 oz box Sure Jell Premium Fruit Pectin
7 cups white sugar
12 – 8 oz Mason Jars
Instructions:
1. Using a dry measuring cup and butter knife measure exactly 7 cups of sugar into a large mixing bowl, set aside.
2. Measure 5 cups of crushed raspberries and add to Large Stock Pot
3. Stir one package of Sure Jell Premium Fruit Pectin into crushed raspberries
4. Using high heat bring raspberries to a boil. It should not stop bubbling while stirred.
5. Add sugar into raspberries, returning mixture to a rolling boil. BOIL EXACTLY 1 MINUTE. Keep stirring, after one minute remove from heat.
6. Use a Mason Jar Funnel and carefully pour into 8 oz Mason Jars leaving ¼ inch at the top.
7. While the raspberries are beginning to boil bring a pot of water (about 2 inches in dept) to a boil. Add the two-piece lids to the boiling water about 3 at a time.
8. Wipe the rims of the jars after filling.
9. Remove the boiled lids and immediately place on the filled jars.
10. Let set on counter for 24 hours, you will begin to hear the jars popping indicating they are sealed.
11. Keep in a cool, dry, dark place for up to 1 year.
