Homemade Raspberry Jam – Tutorial Video
It is that time of year again – Raspberry season! What better way to preserve the flavor of summer than making homemade raspberry jam? It is called preserving summer in a jar.
My family loves this treat during the winter. This was my daughters, Brenda Weller and Nancy Hartman, first time experience making homemade raspberry jam. They did a great job, plus they took the time to make the informative video tutorial.
Check out Linda’s Butters, Condiments, Sauces, Relish and Jelly Recipes for more great ideas.
Homemade Raspberry Jam Recipe:
Altitude Adjustments for Boiling Water Bath Canner
|Altitude in Feet||Increase in Processing Time|
|1,001 to 3,000||5 minutes|
|3,001 to 6,000||10 minutes|
|6,001 to 8,000||15 minutes|
|8,001 to 10,000||20 minutes|
There are a number of circumstances that affect whether or how well your Homemade Raspberry Jam sets:
Pectins are somewhat sugar amount specific. Also liquid pectins don’t set up as well as powdered. Use only the type of pectin called for in your recipe. Powdered pectin and liquid pectin are not interchangeable in recipes. The preserving books seem to confirm that the reason liquid and powdered pectin may not be interchangeable is that the liquid version is always added after boiling but most types of powdered are added to the raw fruit or juice.
Never EVER double a jelly or jam recipe. For some reason, this effects the setting.
If your jam does not set, chances are it contains too little pectin.
An imbalance between the pectin and the acid in your jelly. Adding a little lemon juice helps the pectin, and also helps create an environment hostile to bacteria.
High humidity in the kitchen can cause problems with jam and jelly.
Finally, you can defeat the whole purpose of adding pectin if you boil the mixture too long – overcooking causes the pectin to break down and lose its thickening capacity.
Complete Guide To Home Canning, United States Department of Agriculture, Preparing and Canning Jams and Jellies.
Kraft Sure-Jell website, Kraft Corporation, How To Make Cooked Jam.
National Center for Home Food Preparation, Using Boiling Water Canners, Elizabeth L. Andress, Ph.D., Professor and Extension Food Safety Specialist,Department of Foods and Nutrition.
Categories:Condiments - Sauces - Butters - Relishes - Jam and Jelly Recipe Jams and Jellies Raspberries Summer Videos- Cooking Videos