How do i make raspberry jam? or preserve raspberries?

Question

How do i make raspberry jam? or preserve raspberries?

Answer 1

Cook 4 cups raspberries with 1 cup sugar, and a bit of water.  When the fruit is soft and falling apart, can/freeze it.

Answer 2

QUANTITY: An average of 12 pounds is needed per canner

load of 7 quarts; an average of 8 pounds is needed per

canner load of 9 pints. A 24-quart crate weighs 36 pounds

and yields 18 to 24 quarts--an average of 1-3/4 pounds per

quart.

QUALITY: Choose ripe, sweet berries with uniform

color.

PROCEDURE: Wash 1 or 2 quarts of berries at a time.

Drain, cap, and stem if necessary. For gooseberries, snip

off heads and tails with scissors. Prepare and boil

syrup if desired. Add 1/2 cup syrup (medium syrup - 5 1/4

cups water to 2 1/4 cups sugar for 9 pint or 4 quart load, 8

1/4 cups water to 3 3/4 cups sugar for 7 quart load), juice

or water to each clean jar.

Hot pack--For blueberries, currants, elderberries,

gooseberries, and huckleberries, heat berries in

boiling water for 30 seconds and drain. Fill hot jars

and cover with hot juice, leaving 1/2-inch headspace.

Raw pack--Fill hot jars with any of the raw berries,

shaking down gently while filling. Cover with hot

syrup, juice, or water, leaving 1/2-inch headspace.

Answer 3

Cook down a mess of raspberries with a little sugar, and a bit of lemon juice (there are recipes all around).  Pack in sterile jars, and seal.  It's so easy it's silly.

http://www.epicurious.com/recipes/food/v...

http://www.recipezaar.com/35192