Easily, one of the best raspberry jams I've ever made - bright clear flavors, not too sweet, and perfectly set. For this batch - 7 1/2 cups of jam - I used 4 1/2 pounds (a flat) of local Yerena Farms raspberries, crushed with 3 cups of sugar and 2 large, firm kiwi berries, peeled and chopped; I tied into a cheesecloth bundle the pips from the 3 lemons I squeezed for this, and dropped that in, too.
The berries macerated for 4 hours, then I strained them over my Mauviel preserves pan for about half an hour. I boiled that syrup down with the bag of pips, squeezing it well first to extract the gummy pectin. Then I added the berry pulp + 3 ounces of lemon juice (juice of three medium lemons).
I brought that up to a hard boil, stirring all the while, and let it cook down until the bubbles were small and close together, and the jam continued to boil vigorously even when stirred. I checked the gel set using cold spoons I'd put in the freezer.
When the jam was ready, I ladled it into sterilized canning jars, and covered and processed according to the manufacturer's instructions, for 15 minutes. ;o)
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