Ursula’s Raspberry Jam

Original Recipe from:  Ursula Hooker

On a recent trip to Washington State I met Ursula, a dear friend of a dear friend.  Last year I had the pleasure of getting a jar of Ursula’s Zucchini Relish.  After one taste, I knew that I needed to meet the woman behind this amazing relish.  Well, when I arrived in Washington, I was given another jar of her relish and a jar of her raspberry jam as a welcome gift.  Then I got to meet Ursula.  She is an amazing woman, and a fantastic cook.  We had so much to talk about while getting to know each other.  One of the great advantages about loving to cook is that it gives you a common interest with so many people and an easy conversation topic.  That conversation almost always results in the sharing of “favorite” recipes, and friendships are formed.  That is what happened with Ursula and me.  When I got home and opened that jar of jam, I tasted the most amazing raspberry jam and knew I had to make some.  Last weekend while making the jam, I remembered that special time and that special woman 2.400 miles away who touched my heart.  For me, that’s what cooking is all about.  Recalling special memories of the people behind the recipes, the people I have made that recipe for, and thinking about the people who will enjoy the dish I am making at the time.  That’s when I put in that most important ingredient every recipe needs to be the best ever….love.  That’s what cooking from the soul is all about.

Raspberry jam is one of the easiest jams to make.  The process from start to finish is very quick.  The taste…well, the taste is fantastic!  If you are a novice to jams, this is the best recipe to start with.  If you’re an “old hand” at jams, you will appreciate just how easy this recipe is to make.  Either way, I encourage you to give this recipe a try.  I know you will love the end result!  Enjoy!

Ingredients

6 pints (96 ounces) Raspberries:  Wash and crush berries.  Sieve half of the pulp to remove some seeds, if desired.

Measure 6 cups of crushed berries.  

8-1/2 cups Sugar

Half-pint canning jars and lids

 

Directions

Prepare fruit.  Crush 1 cup of berries at a time, using a potato masher for best results.  If using a food processor, pulse to chop.  DO NOT PUREE. 

Measure exact amount of crushed berries into a 6-8 quart saucepot.

Measure exact amount of Sugar into a separate bowl.  Note:  do not reduce sugar or use sugar substitutes as your jam will not set properly for this recipe.

Stir in 1 box of pectin (MHP or Sure Jell) into berries in the saucepot.  Add 1/2 teaspoon unsalted Butter to reduce foaming.  Note:  adding butter really does help keep the foaming to a minimum. 

Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat stirring constantly.

 

Stir in Sugar quickly.  Return to a full rolling boil and boil for exactly 4 minutes, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon.

Ladle quickly into prepared jars; fill to within 1/8 inch of the tops.  Wipe jar rims and threads.  Cover with 2 piece jar lids.  Screw bands tightly.

Process jars using the Boiling Water Bath Method.

Fill canner half-full with water.  Bring water to a simmer.

Place jars in canner.  Water must cover jars by 1-2 inches, add boiling water if needed.

Cover, bring to a gentle boil.  Process jars 10 minutes.

Remove jars and place upright on a towel to cool completely.  After jars cool, test each jar to ensure they are sealed by pressing down on the center of the lid.  If the lid doesn’t move, the jar is sealed.  If you have a jar that hasn’t sealed, it is still good to eat just store it in the refrigerator. 

Let jars sit, undisturbed, for 24 hours.

Store in a cool, dry, dark place for up to 1 year.  Refrigerate opened jars up to 3 weeks.

Altitude Adjustments in processing times.

1,000-3,000 feet +5 minutes

3,001-6,000 feet +10 minutes

6,001-8,000 feet +15 minutes

8,001-10,000 feet + 20 minutes

Important Note:  It is very important to start with a clean kitchen and to keep it clean during the cooking and canning process.  Sanitize your sink, counters and stovetop with a bleach water solution before preparing the recipe.  Clean up after each stage to maintain a clean environment.  Glass canning jars should be washed and sterilized in boiling water or run through the dishwasher using the heated drying cycle before filling with the fruit.  Jar lids and rings should be boiled for 5 minutes before using.  Rings can be reused multiple times, just inspect them for dents or rust (throw those away).  Jar lids can only be used once and then should be disposed.