You are here

Grandma'S Raspberry Jam

muffin.master's picture
  Raspberries 4 Cup (64 tbs)
  Vinegar 15 Milliliter
  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.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 3.9 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3413 Calories from Fat 33

% Daily Value*

Total Fat 4 g6%

Saturated Fat 0.11 g0.57%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6.3 mg0.3%

Total Carbohydrates 872 g290.7%

Dietary Fiber 39.3 g157.2%

Sugars 826 g

Protein 7 g14.5%

Vitamin A 4% Vitamin C 264.1%

Calcium 16% Iron 23.7%

*Based on a 2000 Calorie diet


Grandma'S Raspberry Jam Recipe