Old-Fashioned Raspberry Jam

Preparation

1. Step 1

   Partially fill a boiling-water canner with hot water. Place four 8-oz. canning jars in the canner (if you have a smaller canner, do this in batches). Have a kettle with boiling water handy to top up the water level in the canner after you have put in the jars. Cover and bring the water to a boil over high heat. Boil for at least 10 minutes to sterilize jars. Remove jars from canner with jar tongs and transfer upside down to a wire rack.

   Note: To make a small boiling-water canner, tie several screw bands together with string or use a small round wire rack in the bottom of a large covered Dutch oven. Be sure the pan is high enough for 2" (5 cm) of water to cover the jars when they are sitting on the rack.

   Step 2

   Place 4 cups (800 g) granulated sugar in an ovenproof shallow pan and warm in a 250°F (120°C) oven for 15 minutes. (Warm sugar dissolves better.)

   Step 3

   Place 4 cups (480 g) raspberries in a large stainless steel or enamel saucepan. Bring to a rolling boil over high heat, mashing berries with a potato masher as they heat. Boil hard for 1 minute, stirring constantly. Add warm sugar, return to a boil until the mixture is thickened, about 5 minutes.

   Step 4

   To determine if jam is done, dip a chilled metal spoon into the hot fruit mixture; immediately lift it out and away from the steam and turn it horizontally. At the beginning of the cooking process, the liquid will drip off in light, syrupy drops. Try again a minute or two later—the drops will be heavier. The jam is done when the drops are very thick and two run together before falling off the spoon. Approximately 5 minutes before you are ready to fill the jars, place lids in hot or boiling water according to manufacturer's directions.

   Step 5

   Ladle jam into hot sterilized jars to within ½" (1 cm) of top rim (headspace). To remove trapped air bubbles, slide a clean small wooden or plastic spatula between glass and jam; readjust the headspace to ½" (1 cm). Wipe the jar rim to remove any stickiness. Center lid on jar; apply screw band just until fingertip tight.

   Step 6

   Place jars in canner and adjust water level to cover jars by 1–2” (2.5–5 cm). Cover canner and return water to boil. Begin timing when water returns to a boil. Process for 5 minutes.

   Step 7

   Remove jars from canner to a surface covered with newspapers or with several layers of paper towels and cool at room temperature for 24 hours. Check jar seals (sealed lids turn downward). Label jars with contents and date and store in a cool, dark place.
   
   Editor's note: This raspberry jam recipe was first printed on Epicurious in May 2006. Head this way for more of our best raspberry recipes→