Recipe Alert! Raspberry Apple Jam

So I figured I’d do something a little different for this recipe alert.  Instead of the typical dinner option I thought I’d share something as a throw back to my wedding.  As our wedding favours I made jars of homemade jam.  There were 3 flavours: Rhubarb Strawberry, Blueberry, and Raspberry Apple.  Not to toot my own horn, but they all turned out AMAZING! So I thought why not share one of the recipes that I made.  So I give to you, the recipe for the Raspberry Apple Jam.

– 3 cups (750 ml) crushed raspberries, about 3 pints
– 1 lemon, rind and juice
– 2 cups (500 ml) unsweetened applesauce
– 1 pkg (57 g) BERNARDIN® Original Fruit Pectin
– 7 cups (1750 ml) granulated sugar

1. Place 8 clean 250 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Heat SNAP LID® sealing discs in hot water, not boiling (180°F/82°C). Keep jars and lids hot until ready to use.
2. Wash, thoroughly drain and crush raspberries, one layer at a time. Measure 3 cups (750 ml).
3. Grate rind from lemon and squeeze juice to measure 1/4 cup (50 ml).
4. Measure sugar; set aside.
5. In a large deep stainless steel saucepan, combine prepared raspberries, applesauce, lemon juice, 1/2 tsp (2 ml) butter or margarine to reduce foaming, and BERNARDIN® Original Pectin. Over high heat, bring mixture to a full rolling boil. Add all of the sugar. Stirring constantly, return mixture to full rolling boil that cannot be stirred down. Boil hard 1 minute, stirring constantly. Remove from heat; skim off foam, if necessary.
6. Quickly ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.
7. When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
8. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
9. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

This recipe makes about 8 250mL jars (or I think I was able to get 14 125mL jars).

If you’d like to find some more delicious jam recipes check out the Bernardin Home Canning: Because You Can website.



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