Preserving: Raspberry Jam

Raspberry Jam, makes four cups. 

Raspberry Jam, makes four cups. 

Wam, bam, thank you jam!!

I recently had the distinct pleasure of joining Mrs. Rebecca Lunna at her lovely abode to participate in the wonder that is canning. AKA things Tootie & Dotes totally knew how to do ya know, no big deal... but in all honestly, it's something I still don't really understand how to do and totally should.

Eager to learn, mimosa ingredients in hand, I joined the canning crew for a lesson on a lovely Sunday morning.

Below is the recipe and process if you're following along at home.


  • Jelly jars, lids and rings
  • Water bath canner and rack. (21-qt. covered pot)
  • Funnel
  • Jar lifter or rubber tongs


  • 4 cups (1 liter) granulated sugar
  • 4 cups (1 liter) raspberries


  1. Sterilize the glass jars you plan to use before you get started by boiling them, do the same for the lids and the rims. Set aside to cool/dry.
  2. Combine ingredients in a saucepan, mix and bring to a boil, stirring and skimming foam off the top. If you have a thermometer you want the temp to reach 221 degrees for 5 minutes. Otherwise to check, put some mixture on a plate, let cool slightly and then drag your finger across it, if it gel's it's ready.
  3. Use wide mouth funnel to pour mixture into jars.
  4. Wipe jar tops before screwing on the lids.
  5. To seal for longer term storage, put the jars in a canning wire rack and submerge in boiling water for ten minutes. 
  6. Let jars cool 12 to 24 hours. Do not push down on the center of the flat metal lid until jar has cooled completely.
  7. Enjoy sound of canning jars pop! so you know they're sealed.