Raspberry Jam

Recipe by Linda Marrone, former Market Manager.  

If you have been around the Carson Farmer’s Market for a while you have probably at some point had Linda’s Raspberry Jam. It’s the best. Not overly sugary or tart. A perfect balance. I put it on ice cream, bagels, toast and I use it in my raspberry bars. 

We are lucky enough that Linda has shared that recipe with us.

Instructions

Clean and rinse raspberries and bring them to room temperature.

Put the berries in a big pot (the wider the better) and heat till warm.

Mash berries, and then add sugar. Start with 5 or 6 cups and once the sugar is dissolved, check for taste and add more if you like your jam sweeter.

Cook on med-high heat till jam comes to a boil, stirring often and check that the heat is not too high. Once the berries come to a rolling boil (a boil you cannot stir down) set your timer for 10 to 15 minutes until you see “the love.”

When your jam is at the desired consistency take it off the heat and beat with an electric beater for 10 minutes.

Fill the jam in your sterilized jars,  about 1/2 inch from the top of the jar. With a wet towel wipe the rim of your jars.  Drain lids. Put lids on top of jars add your rings and seal tight. Put the jars in a pot and cover jars with hot water (at least one inch). Put on stove and when they come to a boil, turn down the stove and continue the hot water bath for ten minutes.

Take the jars, carefully with jar tongs remove the jars of jam and let cool. 

Standard canning instructions: wash your jars in hot soapy water or your dishwasher. To sterilize your jars put them upside down in a pan of shallow water and bring to a boil for around 5 minutes. When you take your jars out of the water put in your lids (not the rings). Turn off the stove – do not boil the lids. Set your jars right side up and make sure there is no excess water in them.