Ridiculously Easy Raspberry Jam
I’ve had terrible luck at making jams without Surejell or Certo. Until this one. Dear Hubby recently gutted, overhauled and rearranged our kitchen and one of the blessed benefits of that was that I finally had all my cookbooks & hand-written recipes passed down from family & friends all in one spot… In going through those beloved treasures I came across my grandma’s “no fail” raspberry jam that requires no Surejell or Certo. Who am I to question my deceased grandmother? I wasn’t stupid enough to question her when she was alive, I am sure not going to start nay-saying her now.
This jam is a BEAUTIFUL jewel tone with seeds evenly suspended throughout. I have tried many different recipes and they were either too sweet or cloudy or the seeds floated to the top. The trick to remember with this jam is just match the cups of berries to the cups of sugar. If you like your jam a little more “tart”, squeeze about 1/2 c. lemon juice onto the berries before boiling them. This recipe can easily be used to make raspberry, strawberry and blueberry jams that turn out beautifully! 🙂
4 cups mashed raspberries
4 cups sugar
That’s IT for ingredients. No muss, no fuss; I TOLD you this was easy! 🙂
- Use a very large pot.
- When the jam reaches a full rolling boil it will double in volume.
- Heat mashed berries until they reach a full rolling boil; stir the mixture so seeds don’t burn to the bottom of your pan, that’s a complete PITA to scrub off.
- Boil 2 minutes.
- Add sugar.
- Stir well.
- Bring to a boil, stirring constantly, boil for 2-6 minutes. (2 min’s for thinner jam; 4-6 minutes for thicker jam.)
- Remove from heat.
- Beat with rotary beater for 4 minutes.
- Pour in sterilized jars and seal.
That my lovelies, is that! 10 simple steps to the most amazing, divine red raspberry jam that even my 9 year old can make. 🙂