Home Canning: Raspberry Jam Recipe
Five years ago when we moved into our home we planted 4 raspberry bushes at the back of our property. During the first year we only got a handful of berries, but as the years have gone on…we’ve gotten more and more. I now get enough fresh red raspberries to make a batch of homemade jam every year. Plus, there are always enough leftover to make 2-3 fruit pies too! YUMMY!
The recipe that I like to use is from the Ball Blue Book – Guide to Preserving on page 53. Once properly processed, the jam should keep for up to 1 year. I store mine in my pantry closet. Here’s the recipe.
Home Canning – Raspberry Jam Recipe
* Recipe makes about 6 half-pint jars
2 1/2 quarts red raspberries
1 cup water
1/4 to 1/2 cup granulated sugar
3 tbsp. Ball Low or No Sugar Needed Pectin
Prep: Wash red raspberries under cold water; drain. Gently crush berries one layer at a time using a potato masher until you have 5 cups of crushed raspberries.
Cook: Combine crushed red raspberries, water, granulated sugar and pectin in a large saucepan, stirring to blend everything together. Bring mixture to a full boil over medium-high heat, stirring constantly; boil hard for 1 minute. Remove mixture from heat and if gel begins to form before 1-minute boil is completed, skin off foam if necessary.
Fill: Ladle hot jam into a hot jar, leaving 1/4″ headspace. Remove air bubbles, clean jar rim and adjust band to finger-tip tight. Place jar on rack of the water bath canner over simmering hot water. Continue until all jars are filled.
Process: Lower the rack into the simmering water. The water must cover jars by at least 1″ over the top. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars sit in the hot water for 5 minutes. Remove jars from the canner. Cool jars for 12 hours.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
