Capture the essence of summer with this homemade raspberry jam recipe. Bursting with flavour and naturally sweet, this jam is perfect on toast, scones, or as a filling for pastries. With the help of your reliable Nella Cutlery, creating this delectable treat is a simple and rewarding process.
- Yields: Approximately 4-5 jars
- Prep time: 30 minutes
- Cook time: 20-30 minutes
Ingredients:
- 4 cups fresh raspberries
- 3 cups granulated sugar
- 1 packet pectin (liquid or powdered)
- Juice of one lemon
Equipment:
- Colander
- Large pot
- Measuring cups and spoons
- Heat-safe spatula
- Sterilized canning jars and lids
Instructions:
- Prepare Raspberries: Rinse raspberries in a colander and remove any stems or leaves. Place them in a large pot.
- Mash Raspberries: Use a potato masher or the back of a fork to gently crush the raspberries.
- Add Sugar and Pectin: Stir in granulated sugar and pectin according to package directions.
- Bring to a Boil: Bring the mixture to a full, rolling boil over medium-high heat, stirring constantly.
- Cook and Skim: Reduce heat to medium and continue to cook, stirring occasionally, for about 20-30 minutes, or until the jam thickens and reaches the desired consistency. Skim off any foam that rises to the surface using a spoon.
- Prepare Jars: While the jam is cooking, sterilize your canning jars and lids by boiling them in water for 5 minutes.
- Ladle into Jars: Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch headspace.
- Seal Jars: Wipe the jar rims clean with a damp cloth. Securely tighten the lids.
- Process Jars: For best results, process the jars in a boiling water bath for 10 minutes. Let the jars cool completely before storing.
This homemade raspberry jam is a delightful treat that's perfect for enjoying on its own or as an ingredient in countless recipes. With the right kitchen tools, creating this delicious preserve becomes a simple and enjoyable task.