Category Archives: Jam

Raspberry Jam


What better way to have the fresh raspberry taste all year round …

It is possible to make the jam without all the tiny seeds, simply pass it through a sieve.


6 x 250ml jars


* 4 cups fresh raspberries

* 6 1/2 cups granulated sugar

* 1/2 teaspoon butter or margarine (to reduce foaming)

* 1 pouch Bernardin liquid pectin (if you use another brand, it’s 85ml)

* 6 glass jars (250ml)


* Start by washing raspberries. You can break them into pieces if you want too.

* In a large pot, boil water. Boil your (Mason) jars to sterilize them. Turn off the heat. Leave the jars in water until use.

* In a large saucepan, stir raspberries, sugar and butter. Bring mixture to a rolling boil that almost cannot be stirred down.  Remove from heat and add the liquid pectin. Mix. Return to boil. Boil hard for 1 minute, don’t stop stirring.

* Remove from heat. Skim off foam if there is some.

* Pour the raspberry jam in jars.  Be careful not to overfill. Leave 1 cm (half inch) of space.

* With a wooden stick, remove all air bubbles in the jars.

* Put the lid, but do not overtighten.

* In a pot of water, put the jars and boil the water. For 250ml jars, it takes about 10 minutes.

* Remove from heat and leave the jars in the hot water for 5 minutes.

* Remove from water, place on a cloth and stop touching them.

* Wait to hear a POP to tighten the lid completely. (If the jar does not POP, do again the step in the water.)

* Wait until the jars are room temperature before storing.