Today, I taught my daughter to can homemade, sweet, raspberry jam! We picked the berries from our garden this year because we have an abundance of them this season. Then we wash them, and lay them on a cookie sheet and separate them to freeze. We store them in a freezer bag and just keep adding to them until we have enough for jam. We were able to make two batches today! 14 jars of ruby red goodness. We have vowed to have buttered toast with jam for breakfast tomorrow morning!
Here is the recipe~ pretty traditional~ Make sure you follow all canning directions correctly so that your jam will stay fresh and yummy for the months ahead. Here is a great resource for canning and preserving
4 c. crushed berries
6 1/2 c. sugar
1 pkg. of pectin (we use Certo liquid pectin)
This will make 7 cups
This is so yummy and tastes just like summer! Have fun!