Reese: Canning raspberry jam for winter months |

Reese: Canning raspberry jam for winter months

I have taken on a new role in my house and that is to try and get organized … HAHA! The last two years have been very busy for us and my lack of writing has caught up to me.

But, I am now back on track and canning again, along with baking homemade goodies.

This weekend, we drove out to Bierwagens’ to pick up a lug of peaches and a box of raspberries. Now, mind you we don’t usually eat a lot of raspberries, but I thought it would be nice to have some and make some jam for the winter months.

I can use it on pancakes or to fill holiday cakes. We do have a 50th wedding anniversary coming up in December for the parents.

I digress. I made my lovely jars of raspberry jam using liquid pectin — that has always been my go-to pectin, and believe me, I have tried them all.

The recipe was fairly simple. Like I always do, my water bath canner was filled with jars and the water was above my jars by two inches. The burner was on to get them warm.

Remember hot jars, hot jam. My lids and bands were simmering on another burner and my jam was in the pot in front.

The recipe is as follows:

Raspberry Jam

4 cups of crushed raspberries, I used a potato masher and did one layer at a time.

6 1/2 cups of sugar

1 bag of liquid pectin

1 tablespoon of butter – this helps reduce foaming.

I smashed my raspberries and placed them in my stainless steel pot. I added the sugar and butter, stirring until it came to a boil that I couldn’t stir down.

I added my liquid pectin and returned it to a rolling boil and boiled it hard for one minute.

I turned my burner off and filled one jar at a time from my water bath canner. Remembering to wipe the rim of the jar, I placed my lid and band on the jar; finger-tightened it only and placed it back into the water bath canner.

As soon as all of my jars were filled, I turned the burner up to get my pot to a rolling boil. Once that started, I timed it for 15 minutes, remembering my altitude change. The recipe called for 10 minutes, but there is a 5-minute adjustment for altitude.

We ended up with seven jars of raspberry jam and two raspberry pies.

We also got two raspberry pies out of the box and only one remains. It was a fun day in the kitchen.

April Reese is a certified master food preserver through the University of California at Davis. She has been canning and preserving food for more than 15 years. She can be reached at (530) 274-3871 at the A to Z Supply Garden Center or you can email her questions at

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