Raspberry Jam

This 3 ingredient Raspberry Jam recipe is so easy to make!

What you will need:

6 - 8oz jars with lids

8 cups of raspberries

4 cups of white granulated sugar

1/4 cup lemon juice (fresh squeezed or bottled)

Instructions

1. Ensure the jars and lids have been well washed in hot, soapy water. 
2. Place on glass plate, bowl, or cup in the freezer (we will use this later for the gel test)
3. Wash/inspect raspberries. You will want to remove any stems or spoiled berries
4. Put all the berries and sugar in a large heavy stainless steel saucepan, then use a fork to gently crush the berries
5. Add the lemon juice and stir, bring everything to a full rolling boil. Stir the mixture continuously to help the sugar dissolve and keep the jam from sticking to the pan
6. A foam will slowly appear on the top of the jam, use a spoon to scoop it out. Continue to simmer the jam until it thickens enough to coat a spoon (usually about 15-20 minutes) Once your jam is coating a spoon you will want to attempt the gel test

Gel Test

1. To ensure your jam is ready remove your saucepan from the heat and place about a teaspoon of jam on your pre-chilled item from the freezer. Return to the freezer for 1-2 minutes. Remove from freezer, jam should be set and wrinkle when pressed. If it has not set continue to cook jam and test again. 

Filling Jars

1. Place your well washed jars on either a kitchen towel or wooden board (to help prevent temperature shock from causing cracks)
   
2. Ladle the hot jam into jars leaving about a 1/4 inch headspace. Use a knife to remove any air bubbles. 
3. Wipe the jar rims with a clean kitchen towel and place the lids on the jars screwing until fingertip tight. 

The jam is now ready to eat. You either need to put in the fridge for short term storage, freeze for up to 6 months, or water bath can!

Water Bath Canning

1. Place filled jars in water bath canner submerged under at least 1 inch of water. Bring the water to a boil over medium high heat, add the lid to the canner and allow to process for 10 minutes (you have to adjust the time based on your altitude)
2. Remove the canner lid and allow jars to sit for 5 minutes. Carefully remove the jars from the water and set them on a clean kitchen towel to cool undisturbed for 24 hours
3. Once cooled for 24 hours check all seals. Store in a cool, dark place for about a year and a half

Increase processing time by 5 minutes for Moapa Town, Mesquite, Bunkerville, Logandale, Overton