Raspberry Jam


24 ounces frozen, unsweetened red raspberries
4 cups sugar
4-5 8-ounce canning jars

Before you start, run the jam jars through the dishwasher to sterilize them. Alternatively, put the jars in a 350-degree oven for 8 minutes, and submerge the lids in boiling water for 2 minutes. Once sterilized, set the jars aside. Also, set a plate in your freezer to cool. You’ll need a cold plate for testing the jam later.

Put the raspberries in a large pot or Dutch oven, and turn the heat on medium. After a minute or 2, they’ll start to juice. Add the sugar, and stir until it completely dissolves, about 5 minutes. When it dissolves, you can stop stirring and let the mixture come to a boil (don’t let it boil until the sugar is completely dissolved). Boil for 8 minutes, stirring occasionally and skimming any scum off the top, as needed. Then turn the heat to low and spoon a dollop of jam onto your cold plate from the freezer. Put the plate back in the freezer and let it cool down for a minute or so. Test the jam by pressing your finger through it. If it wrinkles like jam, it’s ready. If it’s still runny, turn the heat back up to medium and let the mixture boil for another 2 to 3 minutes. Once your jam passes the “wrinkle test,” pour it immediately in the sterilized jars, screw on the lids and allow to cool. The jam will keep for several months in a refrigerator.

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