When summertime brings more raspberries than her family can possibly eat fresh, our co-founder Myra Goodman knows it's time to make jam.
"On jam-making days, the whole family helps pick berries," she says. "In my kitchen, I transform the berries into a luscious, thick jam that just can't be compared to store-bought versions. After filling the jars, I pour the jam that's left over into a bowl for everyone to enjoy. Fresh and still warm, it's delicious on bread or by the spoonful. Throughout the year, we enjoy its summery flavor with every jar we open."
Because raspberries have more natural pectin than strawberries and blueberries, only sugar and slow cooking are needed for them to thicken into jam. This recipe is very easy, and it can be multiplied or divided depending on the amount of berries you have.
Makes about 8 half-pints or 4 pints, which is about 64 2-tablespoon servings.
From Food to Live By: The Earthbound Farm Organic Cookbook by Myra Goodman
Place the berries and sugar in a large, heavy-bottomed pot and bring to a simmer over medium-high heat. Reduce the heat to low and slowly simmer, uncovered, stirring frequently, until the jam is thick, about 50 minutes.
For seedless jam, carefully pass the hot jam through a sieve, 1 to 2 cups at a time, pressing down gently on the mixture with a wooden spoon or spatula to extract all the jam. Scrape out the seeds each time before adding more jam. Repeat until all of the jam has been strained.
Spoon the hot jam into sterilized canning jars and seal them following the manufacturer's directions. You will need 8 half-pint or 4 pint jars.
If you're not using sealed canning jars, let the jam cool completely and transfer it to clean containers with tight-fitting lids. The containers of jam will keep, covered and refrigerated, for up to 2 months.