After the hot summer sun goes down, bring out this fresh and flavorful raspberry jam and spread it on anything from cookies to crépes or add it to marinades and salad dressings. It also makes a great ice cream topping. You will want to make extra batches because everybody is going to want some.
MAKES ABOUT EIGHT 8-OUNCE JARS
INGREDIENTS
- 6 cups fresh raspberries, crushed (about 6 pints whole raspberries)
- 7 cups granulated sugar
- 1 box (1.75 ounces) powdered pectin
INSTRUCTIONS
- In a small bowl, combine ¼ cup of the sugar with the pectin until thoroughly blended.
- In an 8-quart stainless steel stockpot, combine the raspberries and pectin mixture. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly.
- Add the remaining sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Let the jam cool for 5 minutes, stirring occasionally.
- Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
