Raspberries are small and juicy red, black, or pale yellow drupelets of sweet and sour that capture the taste of summer! There is nothing as delicious as fresh picked raspberries and in turn, homemade raspberry jam allows the canning of those fresh flavors of summer for keeps through the winter.
This easy five simple ingredient jam is delicious! Enjoy slathered on a slice of warm bread, warmed and enjoyed as a topping on ice cream, and/or stirred into mimosas.
Prep Time: 15 minutes
Cook TIme: 30 minutes
Yields: about 6 half-pint (8-ounces) jars
Place berries and the juice and zest of lemons in an 8-10 quart saucepan, turn heat to medium-high and slightly crush berries with a wooden spoon. Whisk Ball® brand RealFruit® Classic Pectin with a cup of sugar and then stir mixture into the berries. Add remaining sugar and bring mixture to a full rolling boil, stirring constantly until sugar is dissolved.
Boil hard for one minute, stirring constantly. Remove from heat and skim foam from the top of the jam.
Blend in a blender or with a stick blender for smooth texture if desired.
Do the jam (“spoon”) test.
Pour a little down the back of a frozen spoon. Run your finger through it. It should make a path that stays open. If not, boil a few more minutes and test again. Your jam is done when the jam coats the back of the spoon according to the spoon test!
Serve immediately hot as an ice cream syrup or use as a jam for the best PB & J, or can it according to my Complete Home Canning Instructions. Or, simply store in the refrigerator.
The unopened jam will last for up to 6 months.