How to make homemade raspberry jam/preserves?

Question

how?

Answer 1

When you buy the Certo (pectin) the recipes are inside the label on the bottle.

Answer 2

RED RASPBERRY JAM

Yield: 6 Servings

3 c Finely mashed or sieved red

-raspberries

6 c Sugar

1 pk Powdered pectin

1 c Water

Combine berries and sugar. Let stand about 20 minutes, stirring

occasionally. Combine pectin and water in a small saucepan. Bring to

a boil; boil 1 minute, stirring constantly. Add pectin to fruit

mixture; stir 3 minutes. Pour into can or freeze jars, leaving 1/2

inch head space. Adjust caps. Let stand until set, up to 24 hours.

Freeze. Yield: about

9 half pints.

Blackberry Jam: Follow recipe for red raspberry jam, except reduce

sugar from 6 cups to 5-1/2 cups.

Grape Jam: Follow recipe for red raspberry jam, except seeds are

separated after heating Concord Grapes. Crush grapes. Simmer grapes

without adding water until grapes have softened. Put pulp through a

colander or food mill before measuring.

Tart Plum Jam: Follow recipe for Red Raspberry jam, except plums are

pitted and put through a food chopper or blender before measuring.

Answer 3

using equal portions e.g one cup to one cup sugar and raspberries

4 cups raspberries 4 cups sugar

1~Use a very large pot.

2~When the jam reaches a full rolling boil it will double in volume.

3~Heat mashed berries until they reach a full rolling boil.

4~Boil 2 minutes.

5~Add sugar.

6~Stir well.

7~Bring to a boil, stirring constantly, boil for 2 minutes.

8~Remove from heat.

9~Beat with rotary beater for 4 minutes

10~Pour in sterilized jars and seal.

Answer 4

http://recipes.cookingfor2.com/eRMS/recp...

Answer 5

RASPBERRY JAM

Things You’ll Need:

    * 5 cups red raspberries, crushed (you'll need about 4 pints of fresh berries)

    * 7 cups sugar

    * 1 box of store-bought pectin or 1/3 cup bulk pectin

    * Clean and sanitized jelly jars, lids, and bands

    * Funnel with wide mouth and insert

    * Large bowl

    * Potato masher

    * Glass or plastic measuring cup with spout

    * Large Dutch oven or pot (6 to 8-quart)

    * Small saucepan with water

    * Stirring spoon

    * Sieve (optional – see Step 1)

    * Pincers (kitchen utensil)

    * Ladle

    * Clean dish towel

    * Oven mitts

    * Apron (I always wear one – red raspberries can stain clothing)

Step1

Wash all of your jelly jars and bands either by hand or in the dishwasher. Do NOT put your lids in the dishwasher. Once the jars are clean and dry, place them upright in a deep pan.

Step2

Preheat the oven to 150 degrees Fahrenheit. Place the jars into the oven to sanitize them completely.

Step3

While your jars are sanitizing in the oven, prepare the red raspberries. It is best to use fresh fruit that is ripe, but not overripe. Crush the red raspberries using a potato masher. You'll need 5 cups for one batch of jam. Measure your fruit using a liquid, glass or plastic, measuring cup with a spout. If you prefer your jam without some of the seeds, use a sieve to remove ½ of the pulp.

Step4

Fill the small saucepan ½ full with water. Bring the water to a boil. Place the lids into the water, cover, and allow the lids to sit in the hot water until you are ready to seal the jars.

Step5

Measure the 7 cups of sugar into a large bowl. Set aside.

Step6

Place your crushed red raspberries into the large Dutch oven. Add your pectin. Also add ½ teaspoon butter or margarine to help keep the mixture from foaming during the boiling process. Bring the entire mixture to a full rolling boil. A rolling boil means that the mixture continues to boil even when it is stirred. Stir the mixture constantly.

Step7

As soon as the rolling boil is achieved, pour in the entire 7 cups of sugar.

Step8

Return the red raspberry jam mixture to a rolling boil and boil for exactly one minute. I never use a timer, just a clock since I don’t want to quit stirring.

Step9

After one full minute at a rolling boil, remove the red raspberry jam mixture from the heat. Using a large spoon, remove any foam from the top.

Step10

It's time to fill your jars with delicious red raspberry jam! Remove your heated jars from the oven using oven mitts. It's important to fill and seal the jars as quickly as possible. Insert the wide mouth funnel into the first jelly jar. Using the ladle, fill the jar to 1/8 inch from the top of the jar mouth. Wipe the jar rim and thread completely. Cover the jar quickly with a flat lid (using pincers and heated lids in the saucepan). s***w the bands on tightly. Do this with all the red raspberry jam mixture.

Step11

Invert the jars for 5 minutes and then turn them upright. The jars and jam inside will slowly cool. As this happens, you should hear "popping" noises. This is the wonderful sound of the lids sealing the jam properly. If for some reason a lid doesn't seal, put that jar into the refrigerator to use right away. Opened jams can be stored in the refrigerator for up to three weeks.

Step12

Let the red raspberry jam stand at room temperature for roughly 24 hours. Sealed jams should be stored in a dark and dry place away from direct sunlight. They can be stored for up to one year!