Homemade Raspberry Jam

I enjoy making my own jams for 2 reasons.  #1 I know what goes into it and I can decide how much sugar (if any) is in it.  #2 I save money.  A jar of jam at the store can cost $4-8 for 12 oz.  When I make my own I end up with 6-9 jars of jam for that price.

My basic recipe is not really my own but a little bit from a few different recipes/instructions.

Ingredients

• raspberries (about 8 cups whole berries)
• pectin
• sugar

Instructions

• Wash and sterilize your jars.  Since I water bath my jams I have to wash then boil my jars to make sure they are clean and bacteria free before filling with my jam.  If you have a dishwasher (I don't) you can run them through a wash and sterilizing cycle.  Washing your jars includes the lids.
• Wash berries in cool water.  Remove any mushy berries and non edibles (leaves and stems etc)
• Measure out your berries making sure you stay under 8 cups of whole berries (6 cups mashed).  Pectin will not gel in large batches so if you want lots of jam make it in smaller batches.
• Mash the berries.  You can use a Foley Food Mill, food processor, potato masher or a blender.  I have tried all of these and find that it makes no difference in the taste.
• Measure the sugar.  Depending on the type of pectin you are using the amount of sugar will vary.  I use low-sugar pectin so I follow the measurements on the box for how much sugar is needed.
•  Bring to a boil the berries and pectin.  Just to the point you can't stir away the boil.
• Add sugar and heat again.  A low boil to help melt the sugar and mix it well with the berries and pectin.  Boil for about a minute or two more.
• Fill your jars with the berry mixture.
• Seal jars.  Wipe the threads and rim of your jars before putting on the lids and bands.
• Put the sealed jars in the water bath canner so there is a few inches of water covering them.  Bring the canner to a boil for 10 minutes.
• Take canner off the heat and remove the lid.  Let it sit for 5 minutes before removing the jars.
• Set the hot jars on a towel on the counter or table to cool.
• Put the jars away for later use.
• Enjoy. Yum.