Breakfast & Brunchcountryliving
Pantry Hill’s Raspberry Jam
After a trip to the farmers’ market, make jam you can enjoy all year long
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 1h👤 Charlyne Mattox📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Place a canning rack in a medium pot and fill with water. Add 3 pintsize jars and bring to a boil. Boil ⏱️ 10 minutes, then remove from heat. Bring a small pot of water to a boil; remove from heat. Add lids and screw bands to water.
2
Whisk together sugar and pectin in a bowl. Whisk together calcium powder and ½ cup water in a separate bowl until dissolved. Combine raspberries and 2 teaspoons calcium water in a large pot and bring to a boil. Add pectin-sugar mixture and stir until pectin is dissolved; return to a full boil. Remove from heat.
calcium powder (calcium powder provided with pectin packet)1/2
3
Carefully remove jars from water. Fill jars to ¼ inch from tops. Wipe rims clean with a clean dish towel. Gently screw on two-piece lids. Return large pot of water to a boil. Return filled jars to boiling water (make sure they are covered by at least 1 inch of water). Boil ⏱️ 10 minutes. (Add another minute for every 1,000 feet above sea level you are.) Carefully remove jars from water and cool to room temperature. Check seals (lids should be sucked down and not pop up when pressed). If a lid pops up, store in the refrigerator.
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