Raspberry Jam - Traditional Newfoundland - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making Raspberry Jam, made with freshly picked raspberries from my sisters garden. See recipe below!

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Ingredients:

4 Cups Fresh or Frozen Raspberries
3½ Cups Sugar

Method:

1. Start by cleaning and straining your raspberries, if frozen let thaw.
2. You will need a medium saucepan and start the heat to medium temperature.
3. Add your raspberries and stir occasionally to release the juices and start to boil.
4. After your raspberries have cooked for 3-4 minutes add your sugar.
5. Continue the heat to medium and stirring occasionally until your berries start to condense.
6. This will take 20-25 minutes you can mash the berries or leave them whole, you can also strain the berries to remove the seeds.
7. Sterilize your Mason jars by soaking them in hot water for 30 minutes or boiling them for about 20 minutes.
8. Remove from hot water start scooping your raspberry jam in each one while jam is hot, clean around rims to remove any jam or stickiness.
9. Then place caps and lids on and tighten, you can leave at room temperature for overnight then check lids in the morning, or put back into hot water and boil for another 5 minutes to make sure they are sealed.
10. Then remove for boiler and let set for overnight then check the caps in the morning.

Please note:
Raspberries are a sour berry and this is why you need equal amounts of sugar to berries. I have less in this batch only because I like my raspberry jam a little tart but you can also add some lemon juice to you berries while they are cooking to keep the tart taste. But if you find your jam is not thickening for you boil a little longer and you can add the extra cup of sugar. You can also mash your berries or leave them whole for more texture, if you don't want to bottle your jam you can freeze in freezer bags or containers.


I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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