Yield: 4 servings
|4 cups||Red raspberries (heaping) (1 pound, 6 ounces)|
|3¼ cup||Granulated sugar (1 pound, 4 ounces)|
|⅓ cup||Fresh lemon juice; strained|
Sort fresh raspberries, discarding any that are too soft, moldy or otherwise suspect. Rinse them and drain them well. (If using frozen berries, thaw and save all their juice.) Stir the raspberries (including the juice if using thawed berries), the sugar and lemon juice together in a bowl, using a rubber spatula.
Let the mixture stand, stirring gently once or twice, until the sugar has dissolved, about 2 hours (many times I let is sit all day in the refrigerator, or overnight).
Wash four half pint jars. Keep hot until needed. Prepare lids as manufacturer directs.
Scrape the mixture into a large skillet or saute pan. Bring it to a boil that cannot be stirred down, stirring constantly with a straight ended wooden or nylon spatula, and boil rapidly for 6 minutes. Remove from heat.
The butter helps reduce foam, but if some remains after you've removed the skillet from the burner and let the jam settle for about 10 seconds, skim it off. Ladle hot preserves into one hot jar at a time, leaving ¼-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 10 minutes (at 1,001 to 3,000 feet, process for 15 minutes; 3,001 to 6,000 feet, for 20 minutes).
Makes about 3-½ cups jam
Adapted from Fancy Pantry by Helen Witty who says "This is the jam recipe I've been using for the crew of the John Paul Jones. I've been using it for years, and invite you to use it as well if you don't already have a favorite. The secret of making the brilliantly colored and fresh tasting preserves from red raspberries is brief, fast cooking in small batches. A wide shallow pan (a 12 inch skillet is perfect) is essential."
Source: Oregonian FoodDay by Jan Roberts-Dominguez Typos by Dorothy Flatman 1995
Submitted By DOROTHY FLATMAN On 07-21-95