I Don’t Think You’re Ready For This Jelly

Well jam, but you get it. I have so much fun making jam, possibly because I was listening to Destiny’s Child – Bootylicious and Bob Marley’s – Jammin’ to inspire my jam adventure. In my opinion, an upbeat playlist is key to get your creative juices flowing in the kitchen and to keep you motivated during a longer culinary task. 

If you’ve ever wanted to give canning (specifically jam) a try, this Raspberry Jam recipe is great for beginners. I like to give jars of jam away as gifts to friends and family. It allows me to be creative with the packaging and the jam yield goes a long way (depending on the size of jar you use). 










Luckily, my sister has a canning kit so we had the required tools at our disposal. *Please note* before starting this recipe, make sure you are prepared with the appropriate pots and tools to complete the canning process safely. 









The only deviation from the original recipe was that I used frozen raspberries instead of fresh. The frozen berries produced a successful jam and are great to use if raspberries aren’t in season, but if it’s possible I’d suggest using fresh. I found the frozen berry jam to have a slightly higher viscosity, fresh berry jam will be thinner (it will look like traditional jam). Fresh or frozen, it will turn out superbly! Your only problem will be deciding how much to give away  :)



Raspberry Jam
Yields 6
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  1. 4 cups (1000 ml) prepared raspberries
  2. 1 pouch (85 ml) Liquid Pectin
  3. 6 1/2 cups (1625 ml) granulated sugar
  1. Place 6 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat snap lid sealing discs in hot water, not boiling (180°F/82°C). Keep jars and sealing discs hot until ready to use.
  2. In a large, deep stainless steel saucepan, stir together prepared fruit, all of the sugar and 1/2 tsp (2 ml) butter or margarine (to reduce foaming). Over high heat, bring mixture to a full rolling boil that cannot be stirred down. Add liquid pectin, squeezing entire contents from pouch. Return to boil; boil hard 1 minute, stirring constantly. Remove from heat and skim off foam.
  3. Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
  4. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
  5. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  6. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.
Adapted from Bernardin
Adapted from Bernardin
Concoction Kitchen http://concoctionkitchen.com/

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