Raspberry Jam

by Ethel Sherman


  • 4 pints whole raspberries or 5 cups crushed raspberries
  • 7 cups sugar
  • 1 packet Sure-Gel

Crush the raspberries with a potato masher in a large pot or pulse in a blender. sieve half the crushed berries to remove seeds. Bring all the raspberries to a boil in a large saucepan. Turn the heat off and stir in sure-Gel. Bring back to a boil for one minute, stir in sugar and boil for one more minute. Remove from heat and skim the foam and any scum off the top of the mixture. Preserve by filling 8-oz. jam jars with raspberry mixture, leaving 1⁄4-inch space to lip of each jar. Place unused and sterile lids on each filled jar, tighten lid and place in boiling water for 5 minutes to create seal. Allow to cool on your countertop overnight or for at least two hours.

Makes 12 8-oz. jars