Prep Time 30 min
Canning Time 15 minutes
1 pouch liquid pectin
8 cups raspberries
7 cups superfine sugar
|Weston® Deluxe 5-Piece Canning Kit|
|Weston® Stainless Steel Food Mill|
|Weston® Stainless Steel Cone Strainer|
First, sanitize your jars by hand washing, boiling for 10 minutes, then keeping them in the hot water until you're ready to use them. Repeat for the lids, but keep them in hot, not boiling, water.
In a separate canning pot, start boiling enough water to cover the jars (this could take a while, so start your water right away).
Be sure to wash and pat dry the raspberries.
Insert the coarse milling disc into the Weston® Stainless Steel Food Mill, fill the bowl with raspberries, hold the mill over a larger bowl, and turn the handle to process. This will produce a thicker, seed-filled puree. If you prefer something thinner and less seedy, use a finer milling disc. If you don't want any seeds in your jam, use a Roma by Weston Food Strainer and Sauce Maker with the Berry Screen attached.
Keep a metal tablespoon in a glass of ice water nearby so that you can test the jam for thickness once it's finished.
Pour the puree and pectin into the pan, then bring to a full boil, stirring constantly. Once it has reached a full boil, stir in the sugar and return once more to a boil. Boil for one minute, then remove from heat.
Quickly remove a jar from the hot water with the Weston® Canning Tongs. Set the Weston® Cone Strainer over the jar and pour the jam through the strainer into the jar to ensure the jam is as seedless as possible. If you're skipping this step, be sure to use the Weston® Wide Mouth Canning Funnel to pour the jam into the jar.
Using a Weston® Magnetic Lid Lifter, remove a lid and ring from the hot water and place over the jar. Secure the ring with a Weston® Jar Wrench.
Using the Weston® Jar Lifter, drop the jam-filled jars into the boiling water, making sure that they are completely surrounded by water. A canning rack helps to keep the jars off of the bottom of the canning pot so that the boiling water can reach the bottom of the jar as well. After five minutes, check the lids to make sure they're sealed (the button on the lid will be popped down), and if so, remove the jars from the water with the Jar Lifter.
Let the jars cool, remove the securing ring, and store your jam in a cool, dark, dry place for up to a year (if you can wait that long).