Yes the house is on the market and I’ve cut back on my gardening and I’m really not planning on doing any preserving this year. Except the raspberries are doing so well and I just love old-fashioned raspberry jam so I just couldn’t resist. Last week I made a small batch of simple and delicious raspberry jam. The intense raspberry flavor of this jam makes it a long-time favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.
I love the recipes that just make a small batch of jam. This raspberry jam only makes 4 cups. Perfect to spread out and enjoy over the course of the year.
4 cups raspberries
4 cups granulated sugar
Place the sugar in an ovenproof shallow pan and warm in a 250-degree oven for 15 minutes. Warm sugar dissolves better which will help the jam to boil evenly and ensure that your raspberry jam is a success.
Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heart, mashing the berries with a potato masher as they heat. Boil hard for one minute, stirring constantly.
Add the warm sugar, return to a boil and boil until the mixture will form a gel, about 5 minutes.
Ladle into sterilized jars and process for ten minutes or as directed in your canning book.
Makes exactly four cups and the jars of raspberry jam will look so nice on your pantry shelf!
Are you growing raspberries in your garden? This is a relatively new raspberry bed for us but with all the rain the plants seem to be very happy and are producing a wonderful crop of raspberries this year. I will not be making anymore raspberry jam instead we will just have to enjoy the berries as we pick them!