| Preparation time | 15 min |
| Cooking Time | 40 min |
| Ready In | 55 min |
| Level of Difficulty | Easy |
| Servings | 12 |
Stirring the pot, nostalgia mingles with anticipation, as the kitchen fills with a symphony of sweet, fruity notes. As the mixture thickens, a transformation occurs, turning nature's bounty into a velvety elixir, ripe for spreading on warm, buttered toast or filling thumbprint cookies. Each jar, a testament to patient devotion, holds the taste of sunshine and the promise of future mornings, a tangible reminder that simple pleasures are crafted from nature's gifts.
Ingredients
Directions
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Prepare your canning jars: Wash the canning jars, lids, and bands in hot, soapy water. Rinse them thoroughly and place them in a large pot of boiling water to sterilize. Keep the jars in the hot water until you're ready to fill them.
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Prepare the raspberries: Rinse the raspberries and remove any stems or leaves. Place the raspberries in a large, heavy-bottomed saucepan or preserving pot.
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Crush the raspberries: Use a potato masher or the back of a spoon to crush the raspberries and release their juices. You can leave some chunks for texture if desired.
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Add lemon juice: Stir in the lemon juice and, if desired, the lemon zest. Lemon juice helps to enhance the natural flavors of the raspberries and provides some natural pectin.
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Cook the mixture: Place the pot on medium-high heat and bring the raspberry mixture to a boil. Stir in the sugar and continue stirring until the sugar is completely dissolved.
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Skim off foam: As the mixture boils, a foamy layer may form on top. Use a spoon to skim off and discard this foam.
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Check for doneness: To test if the jam is ready, place a small amount on a chilled plate and let it cool for a minute. Push your finger through the jam, and if it wrinkles and holds its shape, it's ready. If not, continue cooking and repeat the test after a few minutes.
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Fill the jars: Carefully remove a sterilized jar from the boiling water and drain it. Fill the jar with the hot raspberry jam, leaving about 1/4 inch of headspace. Wipe the rim of the jar with a clean, damp cloth to remove any residue.
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Seal the jars: Place a sterilized lid on the jar and screw on the band until it's fingertip tight. Repeat this process for all the jars.
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Process the jars (optional): If you want to store the jam at room temperature, process the filled jars in a boiling water bath for about 10 minutes to ensure they seal properly. Otherwise, store the jam in the refrigerator.
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Cool and store: Allow the jars to cool on a clean, dry towel or cooling rack. You'll hear a satisfying "pop" as the lids seal, indicating a successful seal. Once the jars are completely cool, store them in a cool, dark place for long-term storage or in the refrigerator for short-term use.
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