I LOVE this (super easy) jam recipe. Not only is the ruby red color gorgeous enough for gift giving, but this jam makes the ultimate peanut butter and jelly sandwich and it is going to be perfect for thumb print cookies this Christmas!!
You can't goof this recipe up!!!
THIS RECIPE MAKES 8 CUPS OF JAM
(2) 10 ounce bags of frozen sweetened raspberries (thawed and drained)
5 cups granulated sugar
(1) 1¾ ounce box powdered pectin
Thaw and drain the raspberries, saving the juice (after thawing the berries, I ended up with about ¾ cup of juice). Add enough water to the juice to make 1½ cups of liquid.
Put the juice+water in a large heavy bottomed pot and add the raspberries and cranberries and the box of pectin, stir well. Bring to a full rolling boil and boil for 1 minute, stirring constantly.
After boiling one minute, add all of the sugar and bring back to a full rolling boil. Boil for one more minute, stirring constantly.
Remove from heat and skim off the pink foam with a spoon (throw foam away). Pour the jam into clean hot jars, leaving ¼" head space. Wipe the rims of the jars with a clean-wet towel and put on the lids. Process the jars for 15 minutes in boiling water bath .
NOTE: The recipe does not suggest it, but I chopped the cranberries up in the food processor (while they were still frozen) because we don't care for big chunks in our jam...but that is up to you. No need to thaw.
NOTE: Have the 5 cups of sugar already measured and waiting before you start the jam so it will be ready to dump in at the right time.
NOTE: A "full rolling boil" is a boil that continues to boil while you stir.
NOTE: If you have never done a hot water bath, check out this link: http://www.dummies.com/how-to/content/waterbath-canning-highacid-foods.html
NOTE: Before I start my jams, I run my jars through the dishwasher and just leave them in there so they stay hot until it is time to put the hot jam in them.
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