Best Raspberry Jam Recipe - How to Make Seedless Raspberry
Apple Jam Preserves

*Note - if you want to make seedless raspberry jam, ensure you have 3 cups crushed raspberries left, after removing the seeds.

GO to How to Remove Raspberry Seeds for Jam

Ingredients

3 cups crushed raspberries (need about 6 cups fresh)
2 cups unsweetened applesauce
1 lemon
7 cups granulated sugar
1 pkge. fruit pectin

Directions

Place 8 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.

Boil the lids for 5 minutes to soften sealing compound.

Keep the jars and lids hot until ready to use.

Wash the raspberries, drain thoroughly and crush, one layer at a time.

Measure 3 cups of crushed raspberries into a steel pan.

Add the applesauce.

Grate the rind from lemon and squeeze juice to measure 1/4 cup, and add to the fruit mixture.

Add fruit pectin, stirring until dissolved.

Stirring frequently, bring mixture to a boil.

Add sugar, stirring constantly until mixture comes to a full, rolling boil again.

Boil hard for 1 minute.

Remove from heat, and skim off the foam.

Ladle jam into a hot, sterilized jar to within 1/4 inch of top.

Remove any air bubbles.

Wipe the rim of the jar to remove any stickiness.

Center the lid over the jar rim and apply screw band until just fingertip tight.

Place jar in canner.

Repeat for remaining jam.

Cover canner, return water to a boil. Process - boil filled jars for 5 minutes, and then remove jars.

Cool for 24 hours.

Store in a cool, dark place.

After opening, jam must be stored in the refrigerator.

Makes approx. 8 jars. (250 ml. size)

*For the Basics of Boiling Water Bath Canning go here.

GO to Boiling Water Bath Canning Instructions

GO to How to Make Applesauce

How about making some delicious muffins, scones, or pancakes to top with your amazing Raspberry Jam?