Raspberry Jam from my Mom’s War Time Cookbook

This makes the best tasting Red Raspberry Jam & is so easy to make.

1 pound of raspberries 1 1/2 cups of sugar

Wash the berries and crush in preserving kettle. Add sugar and cook quickly until thick and clear. Seal in clean hot jars. makes about 3 (8 ounce) jars.

That’s it, right out of her old cook book.

This is what I do & the equipment I use now in 2021. Stainless Steel roast pot with a heavy bottom, Stainless steel spoon for stirring the jam, stainless steel measuring cups & a potato masher. Kitchen scales for accuracy.

Method: Wash & rinse the bottles, put in a 225F oven to sterilize, put lids & rings in a pot of water & boil.

Wash the raspberries, place in the large pot & mash, add the sugar (standard white refined) & stir.

Turn the stove burner on high. Bring to a rolling boil, then lower heat to medium, stirring constantly.

Stir, lift spoon up to see if the last 2 drops run together – this is called Sheeting.

When jam has reached a very firm jell stage, it will come off the spoon in a sheet. If your jam sheets off the spoon, it’s done and ready to bottle.

Remove from the stove, use a stainless steel cup to pour into the the hot jars, wipe the jar lip with a damp towel, seal with the hot lid & ring. Jam will get firm when it has cooled to room temperature.

Wash the bottles & store.