Raspberry Maple Jam Recipe

Cooked Jam Made Using 
Fresh Raspberries and Maple Syrup

Make this Raspberry Maple Jam Recipe, a cooked jam made with 5 cups fresh red raspberries and maple syrup!

What a great idea for a delectable canned raspberry jam!

Try something different today!

Ingredients

**5 cups crushed raspberries
1/4 cup maple syrup
1 pkge.(57 gram)fruit pectin crystals
7 cups granulated sugar
1/2 tsp. butter or margarine

**Note - if you are planning to remove some, or all of the raspberry seeds, you will need to start with more than 5 cups of raspberries.

You can remove the seeds, and make "seedless raspberry jam" by straining the berries through a sieve or a jelly strainer bag as shown in the images below. 

See Also: How to Remove Raspberry Seeds /Raspberry Juice

Click on the images below for more detailed product information and customer reviews. These items are available for online purchase at *Amazon.com.

---

---

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 discs for 5 minutes to soften sealing compound.

Keep jars and sealing discs hot until ready to use.

Wash and crush the raspberries, one layer at a time, and measure 5 cups.

In a large pan, stir together the prepared raspberries, 1/2 tsp. butter or margarine, (to reduce foaming), maple syrup, and the pectin crystals.

Bring mixture to a full rolling boil, over high heat, and add the sugar.

Stir constantly, returning mixture to a full rolling boil, boiling hard for 1 minute, stirring constantly.

Remove mixture from heat, and skim off foam, if necessary.

Ladle the hot raspberry jam into the jars and leave 1/4 inch at the top for headspace.

Wipe jar rim if necessary, apply the hot sealing disc, and screw lids until lids are fingertip tight.

Place jar back in canner.

Repeat for remaining jam.

Cover canner, return water to a boil. Process - boil filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.

Cool, undisturbed, 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) of DELICIOUS RASPBERRY MAPLE JAM! 

 See Also:  Boiling Water Bath Canning Instructions

If you are in need of canning supplies, check out the supplies on-line at *Amazon.com.

Click on the images for more detailed product information and customer reviews.

---

---

TOP of Raspberry Maple Jam

RETURN to More Raspberry Jam Recipes

HOME to Homepage