This amazing, and easy to make, Raspberry Apple Jam Recipe uses applesauce to give it great flavour and spread-ability.
You can use your own, home-made applesauce, or purchase ready-made applesauce.
2 cups applesauce, unsweetened
3 cups crushed raspberries
1 lemon, juice and rind
7 cups granulated sugar
1 pkge. (57 gram size) Fruit Pectin (ex."Bernardin")
1/2 tsp. butter or margarine
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 the sealing compound.
Keep jars and sealing discs hot until ready to use.
Wash the raspberries, and crush them, one layer at a time, and measure 3 cups.
Grate the rind from the lemon and squeeze the juice to measure 1/4 cup.
In a large pan, combine the raspberries, applesauce, lemon juice, butter or margarine, (to reduce foaming), and the pectin.
Over high heat, bring the mixture to a full, rolling boil.
Add the sugar, stirring constantly, returning the mixture to a full, rolling boil, which cannot be stirred down.
Boil hard for 1 minute, stirring constantly. Remove jam from heat, and skim off foam if necessary.
Immediately ladle jam into hot jars, leaving 1/4 inch of headspace.
Remove any air bubbles with a plastic spoon.
Wipe jar rim if necessary.
Centre the hot disc on the jar, and tighten with the screw band till fingertip tight.
Return the jar to the canner.
Repeat for the remaining jam.
Process - boil the jam filled jars for 10 minutes, or as per manufacturer's instructions, and then remove jars.
When process is complete, turn off stove, remove canner lid, wait about 5 minutes, and then remove jars, keeping them straight.
Cool upright, undisturbed for about 24 hours.
Ensure that all jars have sealed, label, and store jars in a cool, dark place.
Jam keeps for up to one year.
Make about 8 - 250 ml jars of amazing Raspberry Apple Jam!!
GO to Boiling Water Bath Canning Instructions