Making jam is really, really fun. I’m officially addicted 🙂
Of course, I went through the whole process: picking the berries, making and canning the jam, and designing labels to stick on, but even without the picking stage it would have been super duper fun.
You would think that making jam is extremely difficult, but it really isn’t. The steps are pretty simple, and it doesn’t take more than 2 hours of kitchen action.
It’s very important that you buy the right materials. The jar grabber will protect against hot water splash burns (…oops) and the magnetized “lid wand” will save you a good 5 minutes trying to get the lids out of the hot water.
Personally, I put this raspberry jam on everything. Waffles, bagels, sandwiches, toasted challah, muffins, ice cream, you name it!
It’s by far the yummiest jam I’ve ever eaten. Even just looking at it, you can tell that it’s so much brighter than all of those store bought brands, and it tastes a million times better. You will not believe this wonderfulness until you try it.
I even designed some really cute DB and Jelly labels for the jars so I could give them out to some friends and family. I used printer paper for my labels – you just wipe a little bit of milk on the back, then stick the paper on and let it dry. It worked surprisingly well, and the labels looked pretty snazzy once they dried! Can you say perfect holiday present?
8 Half-Pint Mason jars
8 lids and 8 rings (these should fit with the jars)
Very large pot
Magnetized “lid wand”
Start by sanitizing all the hardware. Wash them in soapy water, then place everything (except the lids-it’ll melt the sealing compound) in a large pot. Fill the pot with water so that all of the supplies are covered by at least an inch. Bring to a boil and keep it boiling for 10 minutes to sanitize. Turn the heat off and place the lids in the water to warm them. The water will keep all of the tools warm until you need to use them. Meanwhile, start the jam.
4 cups of raspberries, washed and dried
5 cups of sugar
1 package of pectin (I used Sure-Jell)
3 tablespoons of lemon juice
Start by mashing the raspberries-you should have about 3 cups once the berries are fully mashed. Place them in a medium-large saucepan. Add the sugar, pectin, and lemon juice, then turn the heat up to medium. Let the mixture cook until it reaches a boil, then turn the heat down and let the jam sit for a few minutes.
Spread out a few cloth towels on the counter. Use large spoons to remove the lid wand, jar grabber, jar rings, and the funnel. Set the funnel on the paper cloths, then use the jar grabber to remove the cans and the lid wand to remove the lids.
Place the funnel in one of the jars. Spoon the jam through the funnel into the jar, filling it up until just under the top, leaving 1 inch of space. Place the lids on with the seal side down and screw the rings on.
Place as many of the jars as you can fit back in the large pot and fill with water so that it covers the jars by one inch. Bring to a boil and let it stand for 5 minutes. Use the jar grabber to remove the jars. Repeat with any other jars. Let the jars cool at room temperature, then move to the refrigerator and let them cool for 24 hours. Once they’re done, the jam should last 6 months at it’s prime. Design some labels, or eat it in it’s classic jar glory. Yum, yum, yum 🙂