Raspberry Jam

By Vesna Vuynovich Kovach
Around the Table
in Brava Magazine
August 2008

Related article: Big flavor from Sow Little: Terry Cohn and Michael Johns harvest “raspberries when you least expect them”

“This recipe evolved because we didn’t like how sweet most raspberry jams are. We like seeds in our jam and don't like it when it is thick like Jell-O,” says Terry. “Most recipes call for either more sugar than fruit or equal amounts. With less sugar, one experiences the true flavor of raspberries.” Terry tinkered till she achieved “the perfect tart-sweet combination” that’s perfect in PBJs, mixed into yogurt, or spread between layers of Linzertorte or chocolate cake.

Raspberry Jam

8 full cups crushed raspberries
5 cups sugar
1 box Sure-Jell pectin
1 teaspoon butter

Mix Sure-Jell with raspberries. Bring to a boil. Add sugar. Turn down heat and continue to cook on a low boil for 10 minutes.

To test for doneness, put a spoonful on a plate and refrigerate for about 10 seconds or until cooled. If the liquid on the spoon pours right off, continue to cook. Keep testing every three minutes until the liquid on the spoon just clings to the spoon and is slightly thickened. (The jam will thicken more after cooling.)

Turn off heat. Skim off foam.

Put jam into clean jars, leaving about 1/2 inch space to the rim. Clean the jar rim and seal with new canning lids that have been simmered in water. Tighten rings on the jars.

Boil in a water bath for 10 minutes. Remove jars to cool on newspaper. You’ll hear the lids pop when the seal forms.

Let cool 24 hours, then remove the rings from the jars.