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Raspberry Jam

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This delicious jam recipe is courtesy of Gretchen Sweet, Martha's friend from Maine.

Source: The Martha Stewart Show, December Winter 2008
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Ingredients

Directions

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How would you rate this recipe?
291
  • cookeyA
    13 JUL, 2014
    I followed the directions on this with a candy thermometer. It took a long time to get it up to 221 degrees and only did so when it had boiled quite a long time. I ended up with very gelled, crystalized jam - overcooked. I learned that it probably is not important whether jam gets up to a certain temp. - as long as it's boiling. Don't follow the advice about the candy thermometer or you'll probably ruin it like I did.
    Reply
  • kbuckland
    21 JAN, 2009
    I live in the UK and getting jam jars is hard to find. We use the glass jars with the rubber ring that closes with a metal clasp. Is it ok to use these type of glass jars for making this jam? Can I use the dishwasher to sterlise them?
    Reply
  • joiseegirl
    17 DEC, 2008
    Usually wherever you find canning jars will carry the accessories like the funnel. My local hardware store sells jars, etc during canning season. I bought mine (stainless steel) at a local kitchen store. You might also try amazon.com.
    Reply
  • sandraC1
    15 DEC, 2008
    Where can I buy a wide mouth funnel ?
    Reply
  • SOMERSIZING
    12 DEC, 2008
    to icecreamlady90 here is the name you were looking for. MES CONFITURES: THE JAMS
    Reply
  • Grandmatoad
    12 DEC, 2008
    does anyone know what 2 1/4 lbs equal into cups? I freeze my raspberries every year, and don't go by pound!
    Reply
  • icecreamlady90
    12 DEC, 2008
    What was the name of the book this recipe came from? Thanks!
    Reply

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