Each year I garden and unfortunately, I don’t have such a green thumb. One thing that I haven’t been able to destroy are my berry vines!  They must be really tough, because not only is it hard to grow things in the mountains here (acidic soil from all of the pine needles, etc) but as I said, I do not have a green thumb. I collected enough berries from the vines to make jam for my son’s wedding this summer.  It’s super easy to make, and you can store it for up to a year.

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Chalkboard labels and twine from our supply shop, please see link above or just send me an email and I can help you!


Raspberry Jam

5 cups of crushed raspberries (don’t drain the juice)

6 cups of sugar exactly-keep in a separate bowl ready to use (Do not use sugar substitutes or reduce the amount stated here.)

1/2 teaspoon of butter (not margarine)

1 1/2 packets of fruit pectin (powder)

1.  Prepare jars: simmer water in large canning pot (half full).  Make sure any jar & lid used is cleaned in hot soapy water first. Before using screw bands/tops, pour boiling hot water over them and let them stand in the hot water until you are ready to use them.

2.  Crush one cup of fruit at a time by hand, (never puree).  Jam should have small bits of fruit left.  Measure 5-cups in a small sauce pot.  Stir in 1 1/2 packets of powdered fruit pectin along with 1/2 tsp. of butter (to reduce foaming).

3.  Once the mixture of fruit, butter and pectin comes to a full rolling boil, then very quickly add the sugar, while stirring constantly.  (A rolling boil is when you stir the mixture but the bubbles don’t stop.)  Once the sugar has been added, keep stirring until the mixture returns to a full boil again.

4.  Once the rolling boil is reached again, let it boil for exactly one-minute, stirring constantly.  Once one-minute has passed, remove it from heat.

5.  Ladle the fruit mixture into the prepared jars, leaving about 1/8 inch at the top. Cover with two-piece lids.  Screw band firm and tight, but don’t torque on it.  Place jars into the canning pot.  Note: Water must cover jars with at least 2 inches going over the top.  You may add boiling water if needed.  Cover the pot and return to a boil for 10-minutes to process.

6.  Remove jars and place on a towel to let them cool at room temperature for 24-hours.  After the jars have cooled, check the seals by pressing down on the middle of the lid with your finger.  If the lid springs back, then you will need to refrigerate and use that one now.  It will hold its nutritional value for about 3-weeks in the fridge once it’s opened.

Canned jars of jam will last one-year in the cupboard, once they have been sealed properly.

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