RASPBERRY JAM
4 Cups Raspberries
4 Cups sugar (I used 2)
2 Tblsp lemon juice
1 Tblsp corn starch (can use tapioca starch) (Thank you Dolores for this information) This is a thickening agent.
1 tsp nutmeg (optional) (I did not use). (I did add it to the leftover and gives it a nice spicy nutty taste)
1 tsp vanilla (optional) (I did not use)
I bring it all to a boil and boil about 10 minutes. Until raspberries break down and you can see it thicken.
other recipes bring raspberries to a boil and then add the rest of the ingredients and bring back to a roiling boil.
YIELDS: Three 8oz jars with a smidge left over.
I can't imagine using equal amounts of sugar to berry. Using the two cups made the jam VERY sweet. You probably would only taste sugar if you used the 4 cups, IMHO. And I am tempted to lower this more since all I taste is sugar even with just two cups.
Sterilize your jars, lids and caps for 10 minutes. I have both the jam going and the jars and lids going at the same time. I also sterilize the jar lifter (best purchase ever!), tongs, & canning funnel. I use the tongs to grab the lid and cap from the boiling water.
Old method: fill sterilized jars with hot jam; twist lid and caps on jam jar and set aside for lid to "pop."
New method: fill sterilized jars, twist lid and caps on jam jar, set jars in water bath, jars covered by 1" of water for 15-20 minutes boil.
I was taught the old method from my mother-in-law and my lovely mentor, Dolores. Both stated that the sugar in jams, jellies and butters are enough to kill any bacteria even if you lower the sugar. Of Note: if you lower the sugar too much it supposedly won't kill the bacteria. As with all canning, when you open the jar and it smells funny or is growing bacteria NEVER eat it.
Don't know why "they" (govt??) added the additional water bath for jams and jellies, shrug.
