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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Raspberry Jam Recipe

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This recipe for Raspberry Jam is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups crushed raspberries
6 1/2 cups sugar
1 pouch Certo liquid fruit pectin
Directions:
Directions:
Wash jelly jars and lids in very hot water or dishwasher. Place jars on newspaper lined metal tray in warm oven. Snip top off of Certo packet and stand upright in mug, ready to pour when needed. Combine crushed raspberries and sugar in large pot. Bring to full rolling boil (one that does not stop when stirred), stirring constantly. Add Certo; boil one minute, stirring constantly. Remove from heat. Skim off foam. (1/2 tsp. margarine added during cooking may reduce amount of foam). Immediately fill jars to 1/8 inch from top. Clean spilled jam from jar rims and threaded area. Cover quickly with lids; screw tightly. Invert jars for 5 minutes; then turn upright.
Personal Notes:
Personal Notes:
John and Michael, Cameron and Kelly never knew there was any other kind of jelly than raspberry jam! In Germany, we call it "MomMom Marmelade". How many people count on receiving Mom Mom’s jam as a Christmas gift? Yum Yum.

 

 

 

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