Raspberry Jam

Today I made some raspberry jam.  Over the course of the spring and summer I pick raspberries from my back yard. I have a little raspberry patch on the south side of my house and they are plentiful. Usually I get a harvest 2- 3 times per season. When they are ready, I pick the ripe ones daily, wash them and put them in a Ziploc bag in the freezer.  By the end of the season I end up with so many raspberries in the freezer, they get in the way.

Since today is the day of the deep freeze (it was -17 degrees here in Oak Creek), I am not going anywhere and it feels like a good day to heat up the kitchen. So I thawed the raspberries and made some jam. Here is the recipe I used, however I had to increase the ingredients by two hand a half times due to the large amount of berries I had. I ended up canning 20 jars of jam.

Raspberry Jam 

2 quarts raspberries, washed and drained 1/3 cup water 1 teaspoon lemon juice 1 tablespoon grated lemon peel 1 package pectin 6 cups sugar

Combine raspberries, water, lemon juice, lemon peel, and pectin in a large pan. Bring to a rolling boil over high heat, stirring frequently.  Add sugar, return to a boil. Boil hard for 1 minute. Remove from heat and let set 5 minutes. Spoon off any foam that may be on top.  Ladle into sterilized jars and process in a hot water bath for 10 minutes.  Raspberry Jam