Let’s just start off with a bit of truth, I have never made raspberry jam or any kind before this adventure. The closest I have come is making some jelly, and well the result was just barely edible. That is where Grandma comes in!
Hubs and I are currently very lucky, we live within an hours drive of his Grandparents home and let me tell you, it is wonderful! So when Grandma mentioned that she wanted us to come out and make some Raspberry Jam straight from their garden, I was excited. I thought we were just there to be helpers but we ended up making a whole batch just for us to bring home.
I was working later than usual, on the day we headed to their home so by the time we arrived the berries were already picked! There were so many berries! By the way, I ate my fair share long before they ever hit the pot for jam. They were delicious, a bit tart and perfectly ripe!
We set out to make the jam, the full recipe will be posted below, and I was surprised at how easy Grandma made it.
While cooking in Grandma’s kitchen, she shared a few tips that are important to remember:
Grandma tip #1 Wash the berries quickly, in small batches. If they soak in water there flavor gets weaker.
Grandma tip #2 Before you start, gather up everything and follow the directions. We are not slow cooking a roast, this jelly/jam business moves quickly.
Grandma tip #3 Make jam/jelly out of fruits you enjoy eating, if you don’t like it uncooked you will probably not like it as a jam.
For this recipe we used Certo Sure-Jell fruit pectin liquid.
Homemade Raspberry Jam:
- 4 cups fresh raspberries
- 4-5 cups sugar
- 1 package fruit pectin
- 1 tbs butter (not margarine)
Ok, so I know the butter sounds weird but just trust the Grandma for a moment and I will let you in on her secret. When you cook sugar and fruit, the juices will start to bubble and there can be a lot of foam involved. Foam is a jam enemy, it just dosen’t look pretty so to cut down on the foaming bubble action we use butter.
Step 1, wash the fruit follwoing Grandma’s tips. Step 2, put the raspberries in a pot on medium heat. Step 3, get your jars boiling for canning or prepped for freezer jam. For some great tips on canning, check out these ideas and beginning steps from Fresh Preserving. Step 4, add the sugar to the berries and stir them together. Step 5, wait. Watch the berries cook down with the sugar, and once it begins to simmer add the butter. Step 6, bring to a full rolling boil. Step 7, add fruit pectin. (We added after the sugar because we were using the liquid pectin, the dry powder is different and there will be instructions inside to explain when it should be added) Step 8, ladle into sterilized jars and put on the lids. Let sit at room temp until cooled for freezer jam, or for fully canned jam once the lids have sealed place them into your pantry.
Makes close to 8 full pints of jam
We have used this on almost anything you can imagine, from toast and muffins to an ice cream topping!