Learning how to can and make preserves had been on my to-do list for ages. I finally worked up the nerve this past month to gave it a whirl. Much to my surprise, it's a lot easier than I thought and SO satisfying to see the finished product and hear the jar tops pop.
For my first foray into canning, I decided to try a very basic raspberry jam. I was fortunate to find some local, fresh raspberries and I found a recipe in the Better Homes & Gardens Special Interest Publication CANNING. Canning recipes, unlike other recipes, really shouldn't be messed with so I followed their recipe exactly.
8 cups fresh raspberries
1.75 oz package regular powdered fruit pectin
7 cups sugar
2 Tablespoons fresh squeezed lemon juice
Sterilize 8 half-pint canning jars and lids in boiling water in canner and keep warm.
Crush the raspberries in a heavy saucepan using a potato masher. Stir in the pectin and bring to a rolling boil.
Stir in sugar and return to a boil for one minute. Remove from heat and skim the foam off with a metal spoon. Stir in lemon juice. Remove jars from canner, emptying out water and set on a clean kitchen towel.
Ladle the jam into the jars, leaving 1/4-inch headspace. Wipe the jar rims and hand tighten lids in place.
Place jars carefully in canner and return water to a boil. Process for five minutes.
Remove jars and cool on a wire rack.
And voila! Homemade raspberry jam.
Check seals after 24 hours and then store in a cool, dark place. Jam should last for 18 months unopened.
Try using your jam in the center of my Thumbprint Cookies.