Classic Homemade Raspberry Jam Recipes

Steps:

• Toss the raspberries, sugar and lemon zest and juice in a medium saucepan to combine, then mash slightly to release some of the berry juice. Set aside for 10 minutes to allow the raspberries to macerate and the sugar to dissolve. Meanwhile, place a small plate in the freezer to chill; this will be used to test the doneness of the jam.
• Place the saucepan over medium-high heat. Bring the mixture to a boil and then reduce the heat to medium, stirring frequently. Continue to cook until the jam becomes thick and syrupy, about 25 minutes. To test doneness, place a small amount of the jam onto the chilled plate and freeze for 2 minutes. Drag your finger or spoon through it. If the jam holds its shape and thickness, the jam is done; remove from the heat. If it's runny, continue to cook and test again in 5-minute increments. Once the jam has reached the right consistency, transfer to jars and cool completely before storing, covered tightly. Jam will keep in the refrigerator up to 6 months.

Steps:

• 1. Mash about 14 cups whole berries
• 2. add powdered pectin and lemon juice , stir until dissolved
• 3. Boil berry/pectin mash on medium high heat - 5 mins
• 4. Keep mash on heat and add Sugar, stir in to dissolve and then stir occasionally to keep from scorching
• 5. Bring back to boil for another 3 minutes - ensure you get at least 1 minute of a 'hard boil' - the kind that you can't stir away.
• 6. Test jam for consistency. For this step I keep a tablespoon in a glass of ice water near the stove. spoon out about a half tablespoon of the jam out of the boiling pot, and let it cool on the spoon. Then turn the spoon up on edge. If the jam either sticks to the spoon or falls off in a lump (as you would expect jam to do!), then it's ready. If it runs off like liquid, keep boiling another 1-2 mins and try again.
• 7. Remove from heat and ladle off any foam. The foam won't hurt anything, it just looks more appealing int he jar without it.
• 8. Let stand for 5 mins. This little trick prevents the seeds/fruit from floating to the top of the jar, plus it's about the right amount of time to get your jars and lids out of the pot/dishwasher and set them up to fill.
• 9. Fill jars to within 1/4 inch of the top. Be sure wipe the top edge of the jar with a clean cloth to remove any jam or it will prevent proper sealing.
• 10. Add metal sealers and rings and tighten down fully.
• 11. Within 1-2 hours all the seals should 'pop' on the jars. A good way to check is to try and push down the center of the metal sealer lid. If it flexes it's not sealed, if it has no give...you're good!
• 12. Keeps for 1-2 years