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.
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