Dan Cutrona

Jo’s Summer Jam

  • 4 cups of crushed raspberries
  • 6 ½ cups of sugar
  • ½ teaspoon butter
  • 1 package of fruit pectin
  1. Crush well-washed and dried fresh raspberries though a food mill to remove a lot of the seeds.
  2. Combine the berry mixture with the sugar in a six to eight quart sauce pan. Add the butter to reduce foaming. Bring the mixture to a full rolling boil over high heat, stirring frequently.
  3. Add one package of fruit pectin and continue to boil hard for one minute, stirring constantly. Remove from the heat and skim off foam if necessary.
  4. Sterilize your jars according to preserving directions. Ladle the jam onto hot jars, leaving 1/4 inch of head space. Apply lids and adjust until fingertip tight. Place in canner with water one to two inches over tops of jars. Boil for 10 minutes.
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