Red Raspberry Jam

 
   A pot full of yummy red raspberry goodness.  As the fruit cooks, the color red becomes so vibrant, especially against the shiny stainless steel.
   I have been making jam since I was about 8 years old.  I was always the helper to my mom. Starting with very simple tasks like washing the fruit, or using a toothpick to pop air bubbles out of the paraffin seals. Finally graduating to the task of stirring the very hot pot of sugary liquid.
  Our family ate lots of peanut butter and jam sandwiches, so consequently, all summer we were canning and jamming.  Either fruit from our trees in the yard, or strawberries, buckets and buckets of strawberries we picked before the fields were plowed over.
   All year we saved jars of every kind. If we had canning jars we used them, otherwise we sealed the tops with melted paraffin.
   The method I used for this jam, is tried and true, just like I made with my mom.  It comes right off the package of Sure-Jell Pectin.
   If you have never made jam, I sure hope you will try! There are so many easy methods that go straight into the freezer or refrigerator.  I prefer to use canning jars, because I have more cupboard storage. Plus, it is easier to give as a gift.

As Always,
ENJOY!

Ball makes some very cute decorative lids, that will make your finished product, gift worthy.  Just add a tag and a bit of ribbon.  The recipient will be overjoyed!

INGREDIENTS

5 cups crushed raspberries
7 cups sugar
1 Tbs. lemon juice
1 box Sure-Jell Pectin

  It is very important to use hot sterilized jars.  

bring crushed fruit, lemon juice and pectin to a full boil, in a heavy pot.  Add sugar, and return to a full rolling boil for one minute. 
Remove from heat, skim foam, and fill jars, leaving 1/4 inch head room in jar.  Wipe any drips from edge of jar.  Place hot lid on hot jar. Seal tightly.  
As the jars cool, the lids will suction down, sealing the jar so it is air tight.