Red raspberry jam

Yield: 6 servings

Measure Ingredient
3 cups Finely mashed or sieved red raspberries
6 cups Sugar
1 pack Powdered pectin
1 cup Water

Combine berries and sugar. Let stand about 20 minutes, stirring occasionally. Combine pectin and water in a small saucepan. Bring to a boil; boil 1 minute, stirring constantly. Add pectin to fruit mixture; stir 3 minutes. Pour into can or freeze jars, leaving ½ inch head space. Adjust caps. Let stand until set, up to 24 hours.

Freeze. Yield: about 9 half pints.

Blackberry Jam: Follow recipe for red raspberry jam, except reduce sugar from 6 cups to 5-½ cups.

Grape Jam: Follow recipe for red raspberry jam, except seeds are separated after heating Concord Grapes. Crush grapes. Simmer grapes without adding water until grapes have softened. Put pulp through a colander or food mill before measuring.

Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are pitted and put through a food chopper or blender before measuring.

From: Ball Blue Book Shared By: Pat Stockett

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