Welcome To The Shakin 'N Bakin Blog!
Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.
How to Print Recipes: You can print out each individual recipe featured on this blog by clicking the "share" button at the bottom of each post. It will open up to show you options, click on print and another window will open up with the recipe inside it for printing. You can also use the SHARE button to email a copy of the recipe to yourself for printing later.
Tuesday, August 11, 2015
I picked 7 large containers of fresh berries over a 12 day period of time and froze them until I was ready to make my jam. The recipe that I like to use for making and canning red raspberry jam is from the Ball Blue Book - Guide to Preserving on page 53. Here's the recipe.
Home Canning - Raspberry Jam Recipe
* Recipe makes about 6 half-pint jars
2 1/2 quarts red raspberries
1 cup water
1/4 to 1/2 cup granulated sugar
3 tbsp. Ball Low or No Sugar Needed Pectin
Prep: Wash red raspberries under cold water; drain. Gently crush berries one layer at a time using a potato masher until you have 5 cups of crushed raspberries.
Cook: Combine crushed red raspberries, water, granulated sugar and pectin in a large saucepan, stirring to blend everything together. Bring mixture to a full boil over medium-high heat, stirring constantly; boil hard for 1 minute. Remove mixture from heat and if gel begins to form before 1-minute boil is completed, skin off foam if necessary.
Fill: Ladle hot jam into a hot jar, leaving 1/4" headspace. Remove air bubbles, clean jar rim and adjust band to finger-tip tight. Place jar on rack of the water bath canner over simmering hot water. Continue until all jars are filled.
Process: Lower the rack into the simmering water. The water must cover jars by at least 1" over the top. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars for 10 minutes. Turn off heat and remove cover. Let jars sit in the hot water for 5 minutes. Remove jars from the canner. Cool jars for 12 hours.
Print Recipe: You can print out this recipe by clicking on the SHARE button located at the bottom of this post. A new window will open. Click on PRINT and the recipe will load into the window for fast printing. Enjoy!