Ingredients
Adapted from Ballymaloe Cooking School
Makes 12 to 14 half-pint jars
- 4 pounds fresh or frozen raspberries
- 6 cups raw organic sugar
- 12 to 14 half-pint (8 oz) jars with lids and rings
Method
- Place a small plate in the freezer. You’ll use it later to test the jam.
- Sterilize the jars by filling each one halfway with water and placing them on a baking sheet in a 225°F oven.
- Once the water begins to boil, carefully remove the jars from the oven and pour out the hot water.
- Set aside the jars to let them dry.
- Boil the lids and rings in water to sterilize them as well.
- Meanwhile, warm your sugar in the oven. This helps it dissolve more easily when added to the berries.
- In a large pot, heat the raspberries over medium heat for 4 to 5 minutes, until they soften and begin to release juice. Add the warm sugar and stir gently until it dissolves.
- Increase the heat and bring the mixture to a boil. Let it cook here for 5 to 7 minutes, stirring often.
- Take the plate from the freezer and spoon a little jam onto it. Let it cool for a minute, then press it with your finger. If the surface wrinkles slightly, it’s ready.
- Pour the jam into the sterilized jars while still hot. Wipe the rims with a clean towel and seal with the lids. Let the jars cool on the counter. You should hear a soft pop as they seal.
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Label the jam, date, and enjoy!
