As October comes to a close, I try to preserve the summer’s bounty by making some raspberry jam that will last me the next 9 months.
Chef’s tip: You really don’t need to have the fancy canning implements to make jam. A set of tongs, and something to grip the hot bottles (I use a Chinese steam plate holder that I get from Chinatown for like a dollar). Just make sure you buy the Kerr or Ball mason jars and lids that are perfect for boiling. I like the short ones so that they fit in a pot easily!
8 6-oz flats raspberry, rinse and left to drain and dry thoroughly
1 1.75oz packet Sure-Jell No Sugar Needed pectin
4 cups sugar
8 1-cup mason jars with canning lids and bands
1. Bring a large pot of water to boil, and start to sterilize the jars and lids. Make sure they boil at least 5 minutes. Keep jars in simmering water until ready to use.
2. In another large heavy-bottom pot, mash the berries,
3. Mix the pectin with 1 cup of the sugar. Add to the mashed berries.
4. Bring the berries to boil at high heat, stirring constantly. When it comes to a rolling boil, add the remaining sugar. Bring it back to a boil and boil for exactly 1 minute.
5. Remove the sterilized jars from the canning pot, drain it. Let it dry slightly. Ladle the hot jam into the jar. Cap it and screw on the band tightly. Return the closed jar into the boiling hot water, making sure the water covers the jar by 1 inch. Boil for 10 minutes. Remove and let cool.
6. You should hear a popping sound of the lid being sucked in by the vacuum, after which, the lid is flat and somewhat sunken. If it’s not, then the vacuum did not work, and you will need to store the jam in the refrigerator. Otherwise, the canned jam can be stored at room temperature in a cool place for up to a year.
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