Raspberry Jam with liquid pectin
Friday night I braved the mosquitos and headed out to Shirley’s raspberry patch. She had told me the night before that the lower section has more ripening. It took me about 1½ hours to fill a 3L basket, by which point my belt was struggling to bear the weight (handy trick: loop your basket through a belt so you have both hands free to pick, but it works best with 2L or pint size ones).
I have frozen some to mix with apple sauce later in the season, jarred some in water for smoothies and muffins, and jammed a batch with Liquid pectin because I needed to use up the package. It keeps a beautiful bright colour, which is great for gifts, but pouring clear goo into the fruit creeps me out. It seems unnatureal to me, but maybe that’s because I’m going through a natural food phase (she says while Jane’s battered fish is in the oven hahahaha). I was also itchin’ (pun intended) to use the awesome Ball quilted jars that my Mom brought back with her from the states. How happy am I!!!
This batch made 7 pints:
- 3¾ cup crushed raspberries
- 6½ cups sugar
- 1 lemon, squeezed (¼ cup) and the rind in a muslin pouch
- 1 package of Certo liquid pectin (check the expiry date)
- Combine the lemon, sugar and raspberries over high heat. Bring to a roiling boil that can’t be stirred down, set the timer and hold constant for 1 minute. Stir constantly to prevent burning.
- Remove from heat and stir in the pectin. Stir for 5 minutes (to evenly distribute any fruit bits) and skim off any foam.
- Pour into sterilized jars with ¼” headspace, wipe the rim and seal. I processed mine for 10 minutes in a boiling water bath and let cool.
