Raspberry Jam

Ingredients

• 4 cups Fresh Raspberries (About 2 pounds)
• 4 cups Granulated Sugar (Equal quantity to raspberries by volume)

Instructions

1. 1Pick over the raspberries, removing any stems or damaged fruit. Gently rinse the raspberries in a colander and drain well.
2. 2In a large, heavy-bottomed preserving kettle or pot, mash about one cup of the raspberries using a potato masher. Continue adding the remaining raspberries in batches, mashing each batch until all the fruit is used.
3. 3Heat the mashed raspberries slowly over medium heat to a gentle boil, stirring occasionally to prevent sticking. Gradually add the sugar, stirring constantly until the sugar is completely dissolved.
4. 4Once the sugar is dissolved, continue to cook the jam over medium heat, stirring frequently, until it reaches the setting point. This usually takes about 30-45 minutes. To test for setting point, place a small spoonful of jam on a chilled plate. Let it cool for a minute, then push it with your finger. If it wrinkles, the jam is ready.
5. 5Remove the jam from the heat and skim off any foam from the surface. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, place sterilized lids on top, and screw on the bands until fingertip tight.
6. 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. Remove the jars from the water bath and let them cool completely on a towel-lined surface. As the jars cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store unsealed jars in the refrigerator.