When we purchased our home 15 years ago we were surprised to find 7 red raspberry bushes at the back edge of our property. When we first discovered them…they were a mess. The following year my husband got into those thorny bushes and pruned them down. A year after that….we got a wonderful crop of fresh red raspberries that we really enjoyed. Since that time, I’ve been making a batch of red raspberry jam every year for our family to enjoy.
** This post contains affiliate links.
For this recipe you’ll need basic home canning supplies, glass mason jars, a water bath canner and all of the ingredients listed in the recipe. Home canning is a messy job! I recommend wearing an old t-shirt or an apron. You always want to use old kitchen linens!!! Don’t use your good stuff due to staining. I can my fruit jams in 8 oz. glass mason jars. You’ll need 8 full cups of fresh red raspberries to make this recipe. If you want to lessen the amount of seeds in the jam….press the crushed berries through a sieve.
Fill up the water bath canner with water and get it simmering while you prepare the recipe below.
Red Raspberry Jam Home Canning Recipe
4 cups crushed red raspberries
6 1/2 cups granulated sugar
1 pouch Certo Premium Liquid Pectin
Place the crushed berries into a large stockpot. Add the granulated sugar and a 1/2 teaspoon of butter (optional, but it does help to reduce foaming). Cook this over medium to medium-high heat bringing it to a full rolling boil. You’ll need to stir it often to keep it from sticking. Boil for 1 minute. Stir in the pouch of Certo Premium Liquid Pectin. Bring the mixture back up to a full rolling boil and boil for an additional full minute, stirring constantly. Turn off the heat, remove the pan from the burner.
Ladle the jam into the prepared glass mason leaving a 1/4″ headspace at the top. Remove air bubbles. Wipe the jar rims clean using a cotton cloth. Add the seal and the ring…adjusting it until it’s finger-tip tight. Place the jar in the rack in the water bath canner. Continue filling all of the jars and placing them on the rack.
Lower the rack into the water. You need at least 2″ of water covering the tops of the jars. Place the lid on top. Turn up the heat and bring it to a simmering boil. Process the jars for 10 full minutes. Turn off the heat, remove the lid. Lift the jars up to the pot rim, letting them rest there for 5 minutes.
Lay a cotton towel on your kitchen counter-top. Carefully remove the hot jars from the canner and place onto the towel. Let the jars sit undisturbed for 24 hours. Some jars may seal right away while others may take a few hours to seal. Any jars that don’t seal will need to be refrigerated.
Label and date the jars. Store in the pantry for up to 1 year.
You will find over 50 easy-to-make home canning recipes on the TwoClassyChics blog.