Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Sort, and rinse raspberries. Mash with potato masher. Add to 8 qt. sauce pan. Add water.
Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
Bring raspberries to a boil and add pectin/ sugar mixture. Again bring to full boil (one that can’t be stirred down).
Add the rest of sugar all at once. Bring to a full boil and boil for 1 full minute.
Fill jars with hot jam.
Wipe rim of jars with clean, wet paper towel and place lid on. Add band and tighten to fingertip tight.
Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
Turn off heat and allow to sit in water for 5 minutes.
Check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
This recipe makes 2 half pint jars jam.
Recipe adapted from Ball RecipesSee post for additional information regarding preparing raspberries and preparing canning supplies.Makes 2 half pints.Recipe can be multiplied, but don't do more than 5 times the recipe. The jam has a tendency not to set properly.Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.If lids have not sealed, store those jars in refrigerator and consume those jars first.Store in a cool place.Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.