How to Make Raspberry Preserves

Raspberries are one of the seediest of berries but also one of the tastiest. Naturally occurring pectin in the berries generally assures a good set when making jam. Raspberry jam is delicious used as a cake filling, in tarts or spooned over plain yogurt. Makes 7 c. or 7 (8- fluid-oz.) jars.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 lbs. raspberries to yield 4 c. crushed berries
• 6 1/2 c. sugar
• 3 oz. liquid fruit pectin
• Rasberries
• Jars
• Jars
• Pectin
• Sugar
• Lids
• Lids
• Hot Water
• Colander
• Food processor
• Pots
• Pots
• Spoons
• Spoons
• Ladels
• Damp Cloths
• Damp cloths

1. Wash jars in hot soapy water and rinse. Place on a rack in the sink and pour boiling water in and over each jar. Drain. Keep hot by transferring clean jars to a cookie tray and placing in a 200-degree F oven.

2. Prepare lids by placing in a saucepan of gently boiling water.

3. Prepare raspberries by removing any stems and caps. Place in a sink of cold water and stir gently with your hands for 5 seconds. Lift the raspberries into a colander to drain.

4. Place the raspberries in a food processor and process for 15 seconds or until pureed.

5. Measure the raspberries into a 6- or 8-qt. pot. Stir the sugar into the fruit and mix well. Bring to a full rolling boil over high heat, stirring constantly.

6. Add the fruit pectin and return to a full rolling boil. Boil hard for 1 minute, stirring constantly to prevent scorching.

7. Remove from heat, and skim off and discard any foam using a metal spoon. Ladle the jam into a liquid measuring cup and fill the jars immediately to within 1/8 inch of the top.

8. Wipe jar rims and threads with a clean, damp cloth.

9. Remove the jar lids from the boiling water using tongs, and place on a paper towel. Wipe dry.

10. Place the lids on the jars and screw on tightly. Invert the jars for 5 minutes, then turn upright.

11. Check the seals after 1 hour to make sure the lids are curving down.

Tips & Warnings

• If you prefer fewer seeds in the jam, you can skim off some that float to the top with the foam.
• If desired, the water bath process may be used in place of the inversion method. Follow the first 9 steps. Place lids on jars and screw them on tightly. Place jars on a sturdy rack in a canner or large saucepan of boiling water to cover the jars by 1 to 2 inches. Place the lid on the canner and bring water back to a boil. Boil 5 minutes for 8-ounce jars. Remove jars from the canner and let cool. Check the seals after 1 hour to make sure the lids are curving down.
• Jars and lids are very hot. Use clean, damp dishcloths or wear padded gloves to screw the lids on the jam-filled jars.

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on 11/22/2005 The USDA does not recommend inverting jars for sealing. Instead, process in a water bath for ten minutes.

on 11/22/2005 To prevent jam from foaming, add one half tsp. of butter to the jam along with the fruit pectin before the jam boils.