Classic Raspberry Jam

Ingredients

• 2 lb raspberries
• 3 cup sugar
• 1 cup Granny Smith apple (Peeled and shredded; shred on the large holes of a box grater.)
• 1 tbsp lemon juice

Steps

1. 1

   Place 2 small plates in the freezer to chill. Wash and dry four 1-cup jars. Set a canning rack in a large pot, place the jars in the rack, and add enough water to cover them by 1 inch. Bring the water to a simmer over medium heat, then turn off the heat and cover the pot to keep the jars hot.

2. 2

   Combine the raspberries, sugar, peeled and shredded Granny Smith apple, and lemon juice in a Dutch oven. Bring the mixture to a boil over medium-high heat, stirring often.

3. 3

   Once the sugar has completely dissolved, continue boiling the mixture, stirring and adjusting the heat as needed, until it thickens and registers 217 to 220°F. This should take 10 to 15 minutes. Remove the pot from the heat.

4. 4

   Test the consistency by placing 1 teaspoon of jam on a chilled plate and freezing it for 2 minutes. Drag your finger through the jam. It has reached the correct consistency when your finger leaves a distinct trail.

5. 5

   If the jam is runny, return the pot to the heat and simmer for 1 to 3 minutes longer, then repeat the chilled-plate test. Skim any foam from the surface of the jam with a spoon.

6. 6

   Place a dish towel flat on the counter. Using a jar lifter, remove the hot jars from the pot, allowing water to drain back into the pot. Place the jars upside down on the towel and let them dry for 1 minute.

7. 7

   Using a funnel and ladle, portion the hot jam into the hot jars, leaving ¼ inch of headspace. Slide a wooden skewer along the inside edge of each jar and drag it upward to remove air bubbles.

8. 8

   For short-term storage, let the jam cool to room temperature, cover it, and refrigerate it until set, 12 to 24 hours. The jam can be refrigerated for up to 2 months.

9. 9

   For long-term storage, while the jars are hot, wipe the rims clean. Add the lids and screw on the rings until fingertip-tight; do not overtighten.

10. 10

    Return the pot of water with the canning rack to a boil. Lower the jars into the water, cover the pot, and bring the water back to a boil before starting the timer. Boil for 10 minutes at up to 1,000 feet altitude, 15 minutes at 1,001 to 3,000 feet, 20 minutes at 3,001 to 6,000 feet, or 25 minutes at 6,001 to 8,000 feet.

11. 11

    Turn off the heat and let the jars sit in the pot for 5 minutes. Remove the jars from the pot and let them cool for 24 hours. Remove the rings, check the seals, and clean the rims. Sealed jars can be stored for up to 1 year.

Notes

Do not double this recipe in one large pot; make two separate single batches instead. The structured recipe lists a total time of 14 hours 30 minutes, which includes the setting and long-term cooling periods. Follow standard tested canning practices and the altitude-specific processing times given above.

Nutrition per serving

• preserve
• jam
• spread
• canning
• fruit
• vegetarian
• gluten-free
• make-ahead