Preserving the harvest: Raspberry Jam

On Saturday we got up and went out to a farm and picked some raspberries.  It was nice we had the bushes to ourselves for about 45mins and were able to pick to our hearts content.  When we came home I got straight to work.

I rinsed off some berries.  Don't they look gorgeous? :)

I put them in a big pot and smashed them, the recipe calls for 9 cups of crushed berries.  I think that I was really close to that.

I think added 6 cups of sugar and boiled it until 220 degrees F.  My thermometer decided to quit going up at about 200 degrees and so after a little bit I took a little bit of the jam and put it in a little glass and put that in the freezer for a minute then checked to see if it gelled up and it had so I knew it was done.

Then I scooped it into the jars. Then put it in a boiling water bath for 5 minutes.

Here are the beauties.  They are a big hit with the family!!!

Here it the recipe and directions that I used:

9 cups crushed berries

6 cups sugar

Sterilize canning jars.  Combine berries and sugar.  Bring slowly to a boil, stirring occasionally until sugar dissolves.  Cook rapidly to or almost to, jellying point, depending upon whether a firm or soft jam is desired.  As mixture thickens, stir frequently to prevent sticking.  Pour hot jam into hot jars, leaving 1/4-inch headspace.  Wipe jar rims and adjust lids.  Process 5 minutes in a Boiling Water Bath.