Wiveton raspberry jam
A jam pan is a wide, tapered pan that allows maximum evaporation, so jam reduces evenly as it cooks. The true jam enthusiast will likely recommend a copper pot; check out French cookware company Mauviel’s beautiful copper jam pans.
- 4 pounds fresh raspberries
- 3 pounds sugar
- 1/2 stick (scant) butter
- Place fruit in a jam pan (see headnote) and bring to a boil. Add sugar and stir thoroughly. Simmer 1-1 1/2 hours, add butter, and continue to cook for another 1-1 1/2 hours.
- Put a plate in freezer to chill.
- Prepare canning jars. Wash jars, lids, and bands in hot soapy water, and check jars for damage. Discard any damaged jars. Place jars in a large pot filled with enough water to cover them by 1 inch. Bring water to a simmer, then keep jars warm in the simmering water until ready to fill.
- Prepare water bath canner (or a large stockpot with removable rack). Remove canning rack from pot, and fill at least halfway with water to ensure that jars will be covered with 1 inch of water during processing. Bring water to a simmer and cover while finishing jam.
- When you think jam might have boiled enough, test it by pouring a small amount onto chilled plate. Push a spoon through jam, and if it ripples, it’s done.
- Place funnel in one prepared jar and carefully ladle in jam, leaving 1/4-inch headspace between top of jar and jam. Repeat with remaining jars. Wipe any jam off of rim of jars with a damp cloth before attaching lid and ring.
- Using canning tongs, carefully lower jars into water bath onto canning rack, being certain that there is at least 1 inch of water covering jars. Process until sealed, approximately 10 minutes at a rolling boil. Allow jars to stand in water bath for at least 5 minutes before removing them. Cool jars on a rack until they reach room temperature, approximately 12 hours.
- Test jars to ensure that they have sealed by pressing down on center of lid. A sealed lid will not flex.
- Sealed (and unopened) jam will keep for 1 year. Any jars that fail to form a seal may be stored in refrigerator for up to 1 month.
Makes 8, 8-ounce jars.
cook’s note: If you are unfamiliar with how to preserve food in a water bath, visit freshpreserving.com for more details.