Raspberry Jam

Makes ~8 half pints

2 quarts raspberries

3 Tbsp. lemon juice

1.75 oz. fruit pectin

5 cups white granulated sugar

1 Tbsp. nutmeg (optional)

Fill up water bath canner about 1/2 full and place your jars, lids and rings in the water. Cover the lid and put on high heat.

Once the water starts boiling (you'll be able to tell because steam will start coming out) let jars sterilize for 10 minutes before taking out.

Place raspberries in pot and put on medium-high heat. If you are cooking them frozen (since I pick and freeze raspberries over the summer I cook them from frozen) wait until raspberries are mostly thawed and starting to melt to add pectin, if not just add right away. Stir with spatula and cook down until there are no more chunks of berries and the jam is boiling.

Add lemon juice, nutmeg and sugar all at once and stir. Return to a full boil for about 2 minutes, not too long! Turn off burner and take the pot off the heat.

Use funnel to ladle the jam into each jar. Make sure they are 1/4 inch away from the top. Wipe the rims of the jars with a wet paper towel.

Use magnetic lid grabber (not sure what else to call it!) and take out the lids first. Carefully place lid on top of jar. Do ALL lids first and then move onto the rings. Make sure the rings are just barely screwed on, finger tight!

Process in water bath canner for 5 minutes if you are at or below 1,000 feet altitude.

Carefully set on wire rack or dish towel to cool down over night (about 12 hours) and listen for the popping of the lids!* Label with the date and store upright in your pantry, closet or wherever you have room.

*That is a good thing, we want as many of them to pop as possible. It means that they have completely sealed and are good to sit on your shelf. Wait to check them all until left out for 12 hours. You'll be able to tell which ones have popped by lightly tapping the middle of the lid with your fingernail. If it's a hollow sound that means that jar didn't seal properly. If it's a deeper sound it means the jar did seal properly.

OH NO! One of my jars didn't seal what do I do?

That's okay, it happens. The jam is still fine to eat, it just can't be stored on the shelf like the others. Give this one to a friend to share or keep it all for yourself!

Enjoy!