Grandma'S Raspberry Jam
|Raspberries||4 Cup (64 tbs)|
|Granulated sugar||4 Cup (64 tbs)|
Put berries in a sieve and quickly run under cold water.
(Not for too long as raspberries absorb water easily.) Remove stems.
Take 3 pie plates and divide the sugar equally between them.
Heat pie plates with sugar on them in preheated oven for 20 minutes.
In a large saucepan over medium heat, combine berries and vinegar.
Allow to boil, without stirring, for 5 minutes.
Add hot sugar, one plate at a time.
(Adding the hot sugar this way does not stop the boiling).
Boil over high heat for exactly 2 minutes.
Pour jam into hot, sterilized jars.
Wax and seal.
HINT: Butter the bottom of the saucepan before starting to make jam to prevent it from sticking while cooking.
Use a wooden spoon for stirring.
Use a metal spoon to remove scum as it accumulates around edges of pan.