Monthly Archives: August 2010
In the Land of Jam, my all time favorite has to be raspberry.
I don’t really appreciate the seeds much, but hey, I’ve always made do.
This year, I decided I wanted seedless jam.
As luck would have it, my forty first year was the year my father deemed me worthy to use *cue heavenly chorus music* the Victorio Strainer.
Yes, this holy grail of kitchen equipment was finally mine to use in my own kitchen.
I had to bring it back, of course, but I could borrow it.
I have to say, I love the Victorio Strainer.
You will come to understand the deep and abiding love I have for it if you ever use one.
I can see why my dad never wanted to let it out of his sight…they aren’t exactly cheap (mid priced) but if someone lost a part…well…
lets just say I would be lessed than pleased.
So anywho. Back to the task at hand.
This jam is heavenly. Pure and simple.
Try it, you’ll be glad you did.
Seedless Raspberry Jam
4 cups seedless raspberry pulp and juice
1 box Surejell powdered pectin
1 tsp. butter
7 cups sugar
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PLACE raspberry pulp and juice and butter in a 6-8 quart pan. Gradually stir in pectin. Add butter. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
3.) ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
4.) LADLE hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
5.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Once again, the instructions are Ball’s. I simply boiled my jars and kept them extremely hot…filled the hot jars to 1/4 inch headspace, wiped the rims, applied the hot lids, screwed on the caps and turn the jars upside down. After the last jar was turned upside down, I turned on my timer for 5 minutes and once it went off, I turned the jars upside right. They all sealed within 20 minutes. I will continue to make all my jam this way.
Raspberry perfection my friends, raspberry perfection.