Author: The Crafting Chicks
- "Sure-Jell" pectin (we used the pink box).
- 3-5 lbs of fresh raspberries--Enough to make 4 cups once mashed
- 1 cup water
- 3½ cup sugar
- Canning jars and lids
- Wash and dry your containers. We used glass Ball jars.
- Prep your fruit. I rinsed and inspected my raspberries--make sure bits of leaves and even insects are gone!
- Then I mashed them up with a potato masher in a bowl. It doesn't have to be pureed, in fact it's yummy to have small chunks of berries. It just adds to the whole "homemade" factor.
- Measure mashed berries to make 4 cups. Pour into a large bowl.
- Meanwhile, combine 1 cup water, 3½ cups of sugar, and 1 box of the "Sure-Jell" pectin in a saucepan. Bring to a boil for 1 minute.
- Pour sugar and pectin mixture into the large bowl of crushed berries and stir constantly for 1 minute.
- Then I poured the pectin berry mixture into a large pitcher to make it easier to pour the jam into the glass jars.
- Secure the lids onto the jars and let the jam set for 24 hours at room temperature. Then you can refrigerate or freeze the jam. I like to freeze it and have delicious homemade Bear Lake raspberry jam all year long!
Recipe by The Crafting Chicks at https://thecraftingchicks.com/homemade-raspberry-jam/
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