Jam-Making: It’s Easy and Fun!

Wash berries thoroughly under cold water and place them into a non-aluminum pot along with the sugar, lemon juice, water and pectin powder. Give it a quick mix to combine all the ingredients. Cook over medium heat, bringing the mixture to a simmer. As the raspberries start to release their juices, continue stirring to avoid scorching the fruit. Continue to stir occasionally for about 15 minutes so that the raspberries can soften and the juices can thicken. Once the raspberries have broken down, strain the mixture as a means to eliminate some of the raspberry seeds. To check if the jam has reached the desired consistency, perform a "wrinkle test." Place a small spoonful of the jam on a cold plate. Let it sit for a moment, then push the edge of the jam with your finger. If it wrinkles (see photos above) and holds its shape, the jam is ready! If not, allow it to cook for another 5 minutes before testing again. Once the jam has reached the desired consistency, remove the pot from the heat and carefully ladle the hot jam into clean, sterilized jars, leaving about ¼-inch (of headspace at the top. Wipe the jar rim clean and seal with the jar's lid. Let sit until completely cooled. You know that it has sealed properly when you hear the jar pop or when you push down on the lid and it doesn't bounce back.Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.