For FOUR 1/2 Pint Jars:
2 - 2/3 cups mashed raspberries (Four 6-oz containers made exactly this amount)
3 - 1/3 cups granulated sugar
3 TBS (Ball RealFruit Classic Jarred) Pectin SEE NOTE
1/4 tsp butter
Instructions:
ASSEMBLE and prepare canning supplies - Canner or pot with boiling water, jars, lids, rings, ladle, tongs, and funnel. WASH jars, lids, and rings with soap and HOT water.
CRUSH fruit (with a potato masher or pastry blender) in a single layer and measure amount needed.
MEASURE out sugar. Measure out pectin.
ADD prepared fruit to 8 qt saucepan. Gradually add pectin and butter.
ON HIGH HEAT, and stirring constantly, bring mixture to a full rolling boil that cannot be stirred down.
ADD entire measure of sugar to fruit, stirring to dissolve.
RETURN mixture to a full rolling boil.
BOIL hard for 1 minute, STIRRING constantly.
REMOVE from heat.
LADLE hot jam into hot jars, leaving 1/4 inch headspace.
APPLY lids and bands and fingertip tighten.
PLACE FILLED JARS in canning pot - COVERED by 1 - 2 inches of water.
BRING WATER to a gentle, steady boil.
PROCESS jars for 10 minutes.
REMOVE jars and cool.
CHECK jars for seal after 24 hours.
NOTE: 6 TBS jarred Pectin = 1 Box of Pectin
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