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.