Ingredients
Equipment
Method
Making Vanilla Raspberry Jam
- Clean and warm seven 8 ounce canning jars.
- In a large stock pot, mix pectin into the crushed raspberries and vanilla until the pectin has dissolved. Bring to a boil of over high heat. Make sure you stir almost constantly, otherwise the high natural sugar content of the berries will cause it to burn.
- Add the sugar and bring back to a rolling boil. Don't forget to keep stirring! Once it is back to a full rolling boil, allow the mixture to boil for one minute, while constantly stirring, and then remove from the heat.
- Remove any foam that may have appeared. Just skim it off with a spoon and discard.
Canning Procedures
- Carefully ladle the mixture into your hot jars. Be sure to leave 1/4 inch headspace. Yes, you need to use your ruler. Too much or too little headspace will cause the jars to not seal and/ or boil over. Be sure to remove any air bubbles and adjust your headspace if necessary.
- Wipe the rim of the jar with a clean, damp cloth and place the lid on the jar, being sure it's centered. Screw the band until it is fingertip tight. This is typically spin the band on easily and once it stops, turn it an additional 25%.
- Carefully set your jars in the water bath canner. The water should be right below a simmer already. There must be at least one inch of water covering the jars, but more is just fine. Place the lid on the canner and bring the water to a full boil. Once it is boiling, set your timer for 10 minutes. After the 10 minutes, remove the lid, wait for five minutes, and then carefully remove the jars, being sure to not tip them.
- Place the jars on a towel and allow them to cool for 24 hours. If the lids have not sealed after 24 hours, they will need to be refrigerated. Don't forget to write the kind of jam and the date canned on the lid! You may think you'll remember, but believe me, you won't.