Friday, September 17, 2010

Gramma Myrtle's raspberry jam


With all this interest in canning, several have written to inquire about Gramma Myrtle's red raspberry recipe. So what I've done is taken the CERTO recipe  (her ancient family secret recipe) and adapted it with directions for the processing.

Here's the link to the background story about her raspberry jam recipe:

Circa 1950s - My uncle Jack Player & his mother Myrtle (Weiser) Player Severinson in front of
Jack's house on Crocket, Seattle, WA. Gramma let me wear those open toed shoes for dress up.

Gramma Myrtle's Raspberry Jam
adapted by DearMYRTLE

Ball Blue Book Guide to PreservingIngredients:
4 cups red raspberries (about 2 quarts)
6-1/2 cups sugar,
1/2 tsp. butter (not margarine)
1 pouch CERTO fruit pectin

1. Wash jars, inspecting the rims to be sure there are no chips, which will prevent sealing of jars.
2. Fill water bath canner 1/2 full of water. Bring to a boil.
3. Place jar rings and lids in a smaller pan of boiling water, then turn down to simmer.
4. Wash and drain raspberries, then place in large pot, 6-8 quart capacity.
5. Add sugar, making sure that the combined volume of berries and sugar is less than 1/2 the capacity of the pot.
6. Bring mixture to a rolling boil, stirring constantly. The mixture will just about double in size.
4. Stir in 1 pouch of the liquid CERTO fruit pectin.
5. Stir in 1/2 teaspoon butter to reduce foaming.
6. When mixture comes again to a rolling boil, allow this to continue for exactly 1 minute before removing the pot from heat.
7. Skim foam from the top of hot jam mixture using a metal spoon.
8. Use wide-mouthed funnel and ladle jam into jars, leaving 1/8 inch head space.
9. Top each jar with a new cap and hand-tighten the ring.
10. Place jars in the canning pot of boiling water, making sure there is at least 1 inch of water above the caps. Then cover the pot with the lid.
11. Process 5 minutes at sea level, 10 minutes at higher altitudes. (Follow advice of local cooperative extension service.)
12. Use jar lifter to transfer each jar to a towel-covered spot on your counter.
13. Jars will seal as they cool.
14. The next day check each jar for sealing (the top won't click).
15. Remove the rings and wipe down any remaining residue from the jars.
16. Store in a cool dark place.
17. ENJOY on toast, sandwiches and as a delightful ice cream topper.


Happy family tree climbing!
Myrt      :)
Your friend in genealogy.

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