Hello everyone, on this hot and still, North Florida night.
I do hope that you are staying cool as it has been a very hot day.
I was in the kitchen tonight doing prep work and after I had prepped these beautiful raspberries, I came across a recipe that had the time shortened in half to make raspberry jam.
I have to admit that I have a passion for raspberries. I had been waiting such a long time for a sale on them. But, alas I just could not wait any longer. So I made a trip to Publix and paid out $24.00 for 6 packs of raspberries. This is only a luxury craving for once in a blue moon!
Here is the recipe that I used to make the raspberry jam and then water-bath canned it so it will last me, for a year of fabulous cream cheese bagels with this jam.
6 of the small packages of raspberries (makes 6 c of berries)
6 TBSP of Mrs. Wages Pectin (Box or package) Always at Save A Lot I mixed some of both as my box was almost empty (by me) The box is powder-like apples or citrus and the package has like tapioca in it. Both melded together just fine.
3 c of white sugar ( It called for 6 c) but it turned out very sweet and a little tart with 3 c. Which is how I like it!
2 TBSP of butter and a saucer for the jam foam to be put on
Before you begin it is nice to get all the prep work done and have everything waiting for you to pick up and use. So here we go!
Have 6 jelly jars sterilized (clean) and the lids and rings. Boil a little pot of water and turn down to low simmer. (For the lids, later, when ready to start the jam process.
Use a large and tall pot or a water-bath canner and fill with water 3/4th full. Start boiling now.
Prep items to have ready are a few napkins to clean jar rims with. A funnel–A ladle—lifting tongs and a thick potholder—a fork to get lids out of the boiling water— a kitchen towel folded and on the counter for the hot jars that come out of the canner ( very near the canner). A long wooden spoon to stir the bubbling hot jam with—A spatula to scrape out the pot of jam for the last bit of jam.
It takes longer to get everything set up than it does to make the jam. You also need a potato masher.
Use a heavy-duty steel pot and put in the washed berries. Use the potato masher to mash the berries in the pot. Turm stove on #8 pretty high. Use the long wooden spoon to stir with. When boiling add in the pectin and stir it in. Add in the sugar and stir it in. Let the pot come back up to a rolling boil again and then set a timer for 2 minutes. Stir just a little.
Turn off the stove and add the pats of butter. Skim off the foam lightly to the saucer.
Now we are ready to water bath can this jam for 10 minutes. So Put the 6 lids in the small simmering pot. Have the canner boiling. Have you 6 jam jars and rings ready.
I set the jam pot down in the sink and have my jars beside the sink and on the counter with rings and jars and napkins to wipe the jar rims off with. I also have a thick potholder to hold the bottom of the filled jar with and the jar lifters to pick up the hot boiling filled jars with to take to the canner and gently lower the jars into. The water has to be 2 inches over the jar tops or more is ok.
Use the funnel and ladle to fill the jars—wipe rims–put the hot lid from the small pot on the jar and then put the ring on the jat (ONLY fingertight) as air has to escape from the jar.
Process for 10 minutes at a rolling boil. Turn off the stove and let the jam stay in the pot for 10 minutes more. Then use the jar lifters and the thick potholder to remove and set on the towel. I leave them there until the next day. You will hear the lids pinging as they seal. That means (Well Done Job) and it is safely canned and will last for many years in the pantry. At least 3 years if you can wait that long! I can’t.
NOTE I do have to add that this jam is not real firm, as of a few days after making it. It’s more firm than runny but it is a little runny, but it sure sits on a cream cheese bagel, very well.
Thank you for stopping by and always feel free to share my recipes with your good friends and family, if you wish. Sorry, that is so long, but it is every step of the jam-making process. Thanks again for your time.
#CONNIEBRECIPESWISDOMFORPENNIES
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