Raspberry Jam With Frozen or Fresh Berries

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Combine the raspberries and sugar in a large stainless steel or enameled non-reactive pot . Cover and let them sit overnight. This maceration time releases the juices from the fruit and shortens the cooking time.

3. Step 3

   Sterilize the canning jars by boiling for 10 to 15 minutes in a hot water bath. Prepare the canning lids according to their directions.

4. Step 4

   Mash the fruit and sugar mixture with a potato masher to break up the berries . Place a plate in the refrigerator to chill for the gel test.

5. Step 5

   Bring the jam mixture to a boil over high heat, stirring often.

6. Step 6

   If foam forms on the surface, skim it off with a metal spoon or skimmer. Continue to boil, stirring, until the mixture reaches the gel point, about 20 minutes. If you use a candy thermometer , this is around 215 F.

7. Step 7

   Test your jam to see if it has gelled by taking the chilled plate, adding a spoonful of jam, and placing it in the freezer for 2 minutes. When you take it out, it is properly gelled if it doesn't run down the chilled plate, and when you drag your finger through it, the path remains intact.

8. Step 8

   Ladle the jam into the sterilized jars leaving 1/4-inch headspace. Cover with canning lids and process in a boiling water bath for 5 minutes.

9. Step 9

   Remove from the water bath and let drain on a towel-lined work surface. After you hear the "popping sound" indicating suction and a good seal, tighten the bands. Let cool completely and store in a cool, dark place for no more than a year for best flavor.