Raspberry Jam

When berries are on sale it is time to make jam.  Not only does it save us a crazy amount of money, but homemade jam tastes so good and is so much better for you.  I used about the same recipe for the raspberry as I did for the blueberry jam and it turned out great!

What you will need...

• Canning items (8 half pint jars; jar lifter; jar funnel; bubble remover/headspace tool; stock pot; tongs)
• Other items for raspberry jam (medium pot; wooden stirring spoon; food processor; large glass liquid measuring cup; ladle)
• 48 to 54 oz raspberries; food process to make about 5 1/2 to 6 cups crushed
• 1 1/3 cups water
• 12 tsps lemon juice (add more if you want a hint of lemon to come out in the jam)
• 6 tbsps low sugar pectin (Ball brand)
• 2 cups sugar

Steps...

1. Fill the stock pot 3/4 full of water and bring to a boil, then simmer.  Wash the jars and lids in hot soapy water.  Put the jars and lids (not the rings) into the simmering water.
2. Wash the berries and put all into a food processor.  Place into the glass measuring cup until you get 5 1/2 cups.
3. In the medium pan, heat the raspberries, water, lemon juice, and pectin to a boil over high heat; stirring continuously. 
4. After the mixture comes to a crazy boil, add the sugar and return to a boil for a few minutes, stirring continuously.  When mixture gets to a rapid crazy boil and is impossible to stir down, continue for about a minute more.  (Meanwhile...Remove jars and lids from the simmering water and get the funnel ready; and turn the stockpot water bath back to a boil for the water bath.)
5. Remove the the jam from the stove.
6. Ladle the jam into the jars using the funnel.  Fill jars leaving 1/4 inch at the top.  If you have a jar that isn't filled all the way that is okay.  Just go ahead and let it cool, put the lid on, and put it in the frig to eat.  This recipe will fill about 7 jars.
7. Remove air bubbles.
8. Clean the rim of the jars with a damp clean paper towel.
9. Put the two-piece tops on the jar.
10. Place jars in the boiling water bath.  Make sure water is 1 inch above the lids.  Cover and boil 10 minutes.
11. Turn the heat off, remove the lid, and let the jars sit in the pan for about 5 minutes.
12. Remove jars and set on a towel, an inch or two appart, for 12 to 24 hours. Don't touch them! 
13. In 12 to 24 hours make sure the lids are sealed by pressing on the top...if the lid sealed you are good to go!  If not, simply put it in the refrigerator and enjoy it now.
14. Remove rings and clean jar before storing.  Be sure to date the jars and label them.  Store in a cool (50 to 70 degrees F), dark, dry place for up to a year (we keep all our jam and apple butter in a large cooler in a closet close to the kitchen).