Making wild raspberry jam is a delightful way to preserve the flavor of fresh-picked wild raspberries. Here’s a simple recipe for homemade wild raspberry jam:
Ingredients:
4 cups of fresh wild raspberries
4 cups of granulated sugar
1/4 cup of lemon juice (freshly squeezed)
1 packet (1.75 oz) of powdered fruit pectin (such as Sure-Jell)
Equipment:
Large, heavy-bottomed pot
Potato masher or fork
Canning jars with lids and bands
Canning funnel
Jar lifter
Large pot for boiling water
Candy thermometer
Wooden spoon
Lid lifter or magnet
Clean kitchen towels or paper towels
Instructions:
Prepare Canning Jars:
Wash canning jars, lids, and bands in hot, soapy water. Rinse them thoroughly to remove any soap residue.
Place the jars in a large pot of boiling water for a few minutes to sterilize them. Keep the lids and bands in hot (but not boiling) water to soften the seals.
Prepare Wild Raspberries:
Rinse the wild raspberries gently under cold running water and remove any stems or debris.
Use a potato masher or fork to lightly crush the raspberries. You can leave some whole for texture.
Cook the Raspberry Mixture:
In a large, heavy-bottomed pot, combine the crushed raspberries, lemon juice, and powdered fruit pectin.
Stir the mixture well and bring it to a boil over medium-high heat, stirring constantly.
Add Sugar:
Once the raspberry mixture is boiling, add the granulated sugar all at once, stirring to combine.
Continue to cook, stirring constantly, until the mixture returns to a rolling boil. A rolling boil is one that cannot be stirred down.
Boil and Check Temperature:
Let the raspberry mixture boil for 1-2 minutes, stirring constantly.
Use a candy thermometer to monitor the temperature. The jam is ready when it reaches 220°F (105°C).
Test for Gel Point:
To test if the jam has reached the gel point, you can perform a gel test. Place a small amount of the hot jam on a cold plate or saucer and let it cool for a moment. Run your finger through the jam, and if it wrinkles and holds its shape, it’s ready.
Fill Canning Jars:
Using a canning funnel, carefully ladle the hot raspberry jam into the sterilized jars, leaving about 1/4-inch of headspace at the top.
Wipe the rims of the jars with a clean, damp cloth to remove any residue.
Apply Lids and Bands:
Place the softened lids onto the jars and secure them with the bands. Make sure they are fingertip tight, not overly tightened.
Process in Boiling Water Bath:
Place the filled jars in a large pot of boiling water, making sure the jars are covered with at least 1-2 inches of water.
Process the jars in the boiling water bath for 10-15 minutes to seal them properly.
Cool and Check Seals:
After processing, carefully remove the jars from the water bath using a jar lifter.
Let the jars cool at room temperature. As they cool, you should hear a popping sound as the lids seal. Check the seals after 24 hours to ensure they are secure.
Store: Store the sealed jars of wild raspberry jam in a cool, dark, and dry place. Properly sealed jars can be stored for up to a year or more.
Enjoy your homemade wild raspberry jam on toast, in yogurt, as a topping for desserts, or as a sweet addition to your favorite dishes.