Growing Pears in Minnesota: raspberry and strawberry jam

Tuesday, June 28, 2016

raspberry and strawberry jam

my mom and i made raspberry jam and strawberry jam.

raspberry:
5 generous cups of raspberry puree with its seeds strained. (started with 8 cups)
1 box surejel pectin
4 cups sugar

the day before, mom pureed the raspberries with her stick blender and strained the seeds out. then yesterday the raspberry puree was brought to a boil on the stove with pectin added. once boiling sugar was added, boiled for one minute, then removed from heat. we had the jelly jars in the canner having been brought to a boil, and the lids and rings in another pot of water having been brought to a boil. we filled the jars and let them cool. all but two sealed. we put those two in the canner for 10 minutes to force them to seal.

6 - half pint (8 oz) jelly jars
2 - quarter pint (4 OZ) jelly jars
plus 1 - half pint jelly jar from the foam. we tried putting it in the microwave to dissipate the foam according to the internet, but that didnt work well.
-total of 8 - 8 oz jars.

the raspberry jam set up too firm.

strawberry:
12 cups (3 quarts) of strawberries (picked from bauer berry farm)
1 box low sugar pectin
5 cups sugar

we put the berries in the pot and used moms stick blender to puree them. the brought to a boil with the pectin. added the sugar and boiled for a minute, then removed from heat. again we had the jars in boiling water in the canner. we filled the jars and let them cool. again two didnt seal and we put them in the canner and they sealed.

9 and 1/2 - half pint (8 oz) jelly jars
2 - quarter pint (4 oz) jelly jars
1 and 1/2 - half pint jelly jars from the foam, that again wouldnt unfoam. still tastes good though.
-total of 12 - 8 oz jars.

the strawberry jam set up just enough. still soft enough to spread.

raspberry jam