This post is sponsored by Ball®. All opinions are my own.
Hello November! I love anticipating the cooler weather, an opportunity to wear pea coats and preparing festive dishes for my entire family. This Fall I am finally marking one more item off of my bucket list. I have had a strong desire to can jellies & jams for many years but I never had the time due to working in Corporate America and Life but now as a SAHM I can now bask in the joy of becoming a canner. If you recall this Summer was my first time gardening as an adult and I canned some pickles. Click here to read about our canning Kosher Dill Pickles experience. The funny thing is that I have a license to can under my Snazzy Cakes, LLC brand but never tried my hand at adding preserves, jellies and jams to my list of items that I offer. I decided to make Raspberry Jam as my initial trial recipe.
Honestly I was a little nervous about making my first jam but once the process began, it just came to me naturally. If you have ever canned then you know Ball® Brand that is the leader and maintains their title in the canning business. I can recall as a child that they were the only brand that my grandmother used as well as the rest of my family. The most important key to canning correctly is ensuring that your jars are hot! I can’t stress this enough. Let’s get Canning!
1 quart crushed red raspberries (about 2 to 2.5 pounds)
6.5 cups sugar
1 3-ounce pouch Ball Liquid Pectin
The first thing that you must do is PREP:
PREP: Wash red raspberries under cold running waster, drain. Gently crush red raspberries one layer at a time using a potato masher.
COOK: Combine red raspberries and sugar in a large saucepan. Bring mixture to a boil over medium-high heat, stirring until sugar dissolves. Stir in pectin. Bring mixture to a rolling boil that cannot be stirred down. Boil hard for 1 minute, stirring constantly. Remove from the heat. Skim off if necessary.
FILL: Ladle hot jam into the hot jar, leaving 1/4 inch head space. Remove air bubbles. Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180F) in boiling-water canner. Repeat until all jars are filled.
PROCESS: Lower the rack into the simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process half-pint jars 10 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from the canner; do not retighten bands if loose. Cool 12 hours. Check seals. Label and store jars.
What’s Your Favorite Jam To Can?