Once your jam is ready to put in the jars, you will want the process to move pretty quickly until the jars have been processed. You want you jam hot as the jars go into the boiling water, and your lids need to be hot to create an adequate seal. I suggest having your water for processing boiling by the time you are ready to fill the jars and your lids need to have boiled and must be kept hot until the process is done.
Step 1. Mash raspberries with a potato masher or food processor. You can use the whole berry for a jam that contains all of the seeds, or strain to remove some of the larger pieces. This is purely a personal preference.
Step 2. Place berries in a stainless steel or cast iron pot, and add sugar and lemon juice. Heat to a rolling boil and then reduce to medium and simmer till mixture has reduced by about 1/4
This will take about 20 min. If you double this recipe it will take much longer. The more you reduce the mixture, the thicker your jam will be. Stir as little as possible, just enough to keep the bottom of the pan from scorching.
Step 3 Remove mixture from heat, and using a jar funnel, fill as many jars as you can fit in your pot of boiling water. Make sure to leave ½ inch head space. Step 4. Wipe the rims of the jars with a wet cloth or paper towel, making sure to remove any food residue. Place hot lid on jar and screw tightly.
Step 5. Place jars in boiling water for 10 min (set timer). Make sure water is at least 1 inch over the tops of the jars.
Step 7. Remove jars from boiling water and let rest for 24 hours. Then they will be ready to be put in your pantry and enjoyed over the next year!
