Cooking web notes

Our black raspberries are finally ready for picking! We enjoy making our own black raspberry jam and this is the recipe we like to use when we can our jam.



Black Raspberry Jam



4 to 4 1/2 pints black raspberries

6 1/2 cups granulated sugar

1 box of Sure Jell

1/2 teaspoon margarine



Wash and crush raspberries using a potato masher. You will need 5 cups of crushed berries for this recipe. In a large pot, combine the crushed berries, granulated sugar, Sure Jell and margarine. Bring mixture to a boil stirring constantly. Boil the mixture for 1 1/2 minutes and then turn off the heat so that you can skim off any foam that developes. Ladle jam into clean, hot and sterilzed jars. Seal in the water bath canner for approximately 10 minutes and then remove jars to cool. This recipe will make about 8 jars that hold 8 ounces each. Please remember to leave a 1/2" head space in your jars before sealing them.