Smooth raspberry jam from The Joy of Jams, Jellies, and Other Sweet Preserves: 200 Classic and Contemporary Recipes Showcasing the Fabulous Flavors of Fresh Fruits by Linda Ziedrich

  • raspberries

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenmacgregor18 on July 11, 2016

    We picked around 6 pounds of black raspberries from our bushes. They're typically seedy; but this year they seem even more so, because they're smaller due to lack of rain. I tripled this recipe. I removed about half the seeds per Linda's instructions by using a food processor & then sieving. I cut back by about 1/2 cup of sugar. Made 12 pints. Jam turned out well & tastes great. I think next time though, I'll remove the seeds from about 2/3 of berries, just because they did seem seedier.

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