Friday, July 11, 2014

Raspberry Jam with Maple Syrup

I used the bulk of my raspberries to make jam with. We use jam everyday and love it! Usually I try not to put any sweetener in my jams and jellies, fruit is plenty sweet on its own. But raspberries are acidic and tend to get sour as jam, so I opted for maple syrup to take that acidic edge off.
12 cups mashed raspberries
2 cups 100% cranberry juice
1/2 cup plus 1 Tablespoon Low or No-Sugar-Needed Pectin
1/2 cup organic maple syrup

Wash the raspberries and then mash them in a large cooking pot. Add the cranberry juice and slowly sprinkle in the pectin, stirring as you add so it does not clump. Bring to a boil over medium-high heat. Add in the maple syrup and then bring to a hard boil. Boil hard for one minute while stirring constantly. After the minute is up, remove from heat.

Skim off any foam and carefully pour hot jam into pre-sanitized and ready jars. Add rings and lids (that are prepared) and place in Canner . Cover the highest jar with 1-2 inches of water. Bring to a hard boil and process for 10 minutes (for pints and half pints) with canner covered. Let jars sit for 5 minutes before removing from canner. Allow jars to sit for 24 hours before removing rings and storing in a cool, dark place.

Yields 15 cups of jam
*Note: You can make a half batch (or smaller) of this recipe. Just maintain ratios as listed above to have a safe canning experience. 

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