Blue Ribbon Raspberry Jam

Blue Ribbon Raspberry Jam

  By Guest  , ,

October 27, 2015

  • Yields: 9 half-pint jars
Blue Ribbon Raspberry Jam

Directions

1Prepare canner for hot water bath.

2Prepare jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

3Measure sugar and set aside. Sort and wash berries. Crush berries with a potato masher. I sieve half the berries to remove seeds. Make sure you have 5 cups of berries.

4Place prepared fruit in a 6 - 8 quart sauce pan. Add pectin and cook over medium high heat and bring to a full rolling boil. Stir constantly, add sugar and mix well. Bring back to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and skim off any foam. Quickly ladle into hot jars, leaving ¼-inch headspace. Wipe rims with damp cloth and attach two piece lids. Place into canning rack and carefully lower into canner. Cover and bring to a boil for 5 minutes. Remove lid and place jars on a towel to cool. When cool, check lids for proper seal.

Ingredients

5 cups crushed raspberries

7 cups sugar

1 box Mrs. Wages® Fruit Pectin Home Jell®

00:00

Mrs. Wages Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

Unless otherwise noted, user-submitted recipes have not been tested by the Mrs. Wages' test kitchen and are not endorsed by the Mrs. Wages® brand or by KPFG. For more information, please read the legal notice.

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