Anyone who is familiar with berries grown in this neck of the woods knows that from now until basically September it is prime time. I can attest to that through my own experiences.
It’s the second year in a row I’ve made the jelly. Last year, another friend, Marty Berg of Grand Forks, shared some of his berries with me.
And Therese and I have been indulging ourselves for the past two weeks with fresh raspberries from two patches we have in our yard. We’ve been eating the berries fresh (on our morning oatmeal) and freezing some for use when all we can do is dream about warm weather.
But now, I think it’s time to put up some jam. I got to thinking about that when a former co-worker, Andrea Weldele Anderson, posted on her Facebook page that she had made 18 pints of raspberry jam. “Not bad for one night’s work,” she commented.
I would agree.
Here’s a recipe I like to use when making raspberry jam. It comes from the Ball Blue Book for canning. It’s a very easy recipe, and the results are really sweet.
Homemade Raspberry Jam
1 quart raspberries, mashed
6½ cups sugar
1 pouch liquid Pectin
7 to 8 ½-pint Mason jars with lids and rings
Wash the lids in hot soapy water. Let dry. Place the jars and rings in a pot. Do not allow the water to boil. Simmer until ready to fill.
In a sauce pan add 1 quart mashed raspberries. When the berries begin to bubble, add 6½ cups sugar. Once the sugar is dissolved, add one pouch of liquid pectin. Bring to a boil stirring constantly. Boil hard for one minute. Remove from heat. Scrape the foam off the top.
Remove jars from the water bath. Using a funnel, ladle the jam into the jars. Fill to the first line from the bottom. As the jam cools, it will expand. Wipe the rims clean. Top with the lids then screw on the ring.
Place the filled jars back into the water bath, making sure the jars do not touch. Add enough water to cover 1 to 2 inches.
Bring water to a rolling boil. Boil covered for 10 minutes. Remove from bath and let sit at least 24 hours. To determine if the lids are properly sealed, press down in the center of the lid. If it clicks or caves in under the pressure it is not sealed. You can repeat the water bath or store the jam in the refrigerator.