Things You'll Need:
- 5 cups crushed raspberries (about 6 pints)
- Pectin
- 6 1/2 cups of sugar
- Jelly jars
- Wax
- Heavy sauce pan
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Step 1
Combine crushed berries and sugar in a thick bottomed sauce pot. It is important to use a heavy pot during this step to prevent the sugar from burning. Bring the mixture to a boil, stirring constantly, until the sugar has dissolved completely.
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Step 2
Once the sugar has dissolved, add a whole package of pectin. The pectin causes a chemical reaction that will stop the boil. This is normal. Heat until the mixture has returned to a boil and boil hard for 1 minute. Remove mixture from heat.
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Step 3
The top of the mixture will have a bubbly foam over it, which looks similar to the foam bubbles you get when you make Jello. You can remove the bubbles by skimming them off with a spoon or by placing a bit of butter into the mixture. The bubbles won't hurt anything, it's just sugar, but some people like to remove it.
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Step 4
If you're jarring the mixture in glass jelly jars you'll need to heat them up so they don't crack when you pour in the hot mixture. Boil the jars in hot water to warm them up and keep them standing in the warm water while you pour in the jam.
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Step 5
There are two ways to seal the jars for storage. One way is to pour hot wax directly onto the top of the mixture so that it is completely covered before placing the lid on. The second way to seal them is by submerging them in boiling water for 10 minutes. Both methods are effective canning procedures that will prevent your jams from spoiling for up to a year.
