A little spice and orange adds a surprise to otherwise plain jam (which is great, but how about some variety?) and is simply delicious. Grandma has too many raspberries to know what to do with, so I came and took some off her hands to make this jam. I used the recipe the liquid pectin box provided, but added a few things. And if your jam doesn’t set, don’t fret! Call it raspberry sauce instead and say it can be served on fruit, ice cream, and other such treats. No one will ever know and it tastes just as good.
4 cups mashed raspberries (you may strain half as the box says if you want seed reduction)
1 tsp orange zest
3 tbs freshly squeezed orange juice
1 tsp cinnamon
1/2 tsp allspice
6 cups of granulated sugar
1 container of Certo liquid pectin
Yields 8 half pints
1. Start by filling your canning pot about hallway with water and bringing it to a gentle boil. You want the water waiting for you and not the other way around. Sterilize 8 half-pint jars by your preferred method (place in boiling water for 10 minutes, run through hot sterilization cycle in dishwasher, etc) and place the lids in boiling water until ready for use.
2. Cut the top off your liquid pectin and set it in a cup so that it is ready to go.
3. In a 6-8 quart saucepot, stir the raspberries, sugar, spices, zest, and juices together. You may add butter if you wish to reduce foaming (1/2 tsp). Bring to a rolling boil (a boil that won’t go away when stirred) on high heat. Stir constantly!
4. Squeeze every drop of the liquid pectin into the mix, stirring constantly, and bring back to a rolling boil for exactly 1 minute. Remove from heat, skim foam, and give it one last stir.
5. Immediately ladle the jam into the hot jars, filling to 1/8 inch of the top. Clean any spillage around the jar edges with a damp paper towel or cloth. Cover with lids and screw on the bands tightly.
6. Process the jars with at least 2 inches of water above them for 10 minutes, pot covered with water at a gentle boil. Remove the jars and place them on a towel, leaving them undisturbed for 24 hours. Check the seals by pressing on the lid (popping noise means they aren’t sealed, refrigerate them asap).