1. Place 5 heaped cups berries in a colander. Pour scalding hot water over them.
2. Put berries and 2 cups sugar in a dutch oven - thick, big, deep saucepan.
3. Bring to a rolling boil and boil 4 minutes.
4. Add 2 cups more sugar and boil another 4 minutes.
5. Remove from heat; stir in a teaspoon of butter.
6. Pour into a shallow pan. Skim the froth off the top.
7. Stir occasionally. Let stand all day or over night before bottling.
Bottle in scalded, dry (thoroughly) jars. Top with paraffin (wax), and allow 24 hours for setting. Store in cool, dark area like basement.
***The recipe given to me just said "Jam", so it is possible that you can use this for raspberry jam, as well--but not sure, so ask Mom.
Just made this (Marya) and after cooling over-night, I still felt it was too runny. Mom said it was possibly that my boil wasn't hot enough...and it just takes practice. Too much of a hot boil can make it VERY stiff...so remember: get it to perform a "good boil", but make sure not to have heat too intense!
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