The Best Raspberry Jam Ever

I have been making jams for 20 years, but until today I had never heard of not using pectin to make it jell.  Well, I found a recipe on Epicurious that has made me a believer (at least for raspberry jam).  It jelled just great and has the most intense raspberry flavor I have ever encountered outside of a pie.  I varied the recipe only slightly, using 5 cups of raspberries and 3 cups of sugar.  I used the water bath method of processing and processed for 12 minutes due to the altitude.  Here is the link to the recipe.

Old Fashioned Raspberry Jam

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About mistysmedley

I'm 40-something years old, saved by Grace, married, and have 3 daughters, 2 of whom are twins. I have home schooled for 11 years. I like to quilt, cross stitch, cook, camp, hike, and spend time with my family. I'd like to learn more about photography.
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2 Responses to The Best Raspberry Jam Ever

  1. Tiffani says:

    Something else to try! Did you use frozen raspberries? My grandma used to make wonderful blackberry jelly.

  2. Misty says:

    I did use frozen, unsweetened raspberries.

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