Blush Raspberry Jam

During the summer, Kevin's dad was known for one thing.  I think I can safely guess that each of his children will agree with me on this one.  His dad had blush raspberry plants that were many years old.  He was so proud of these berries.  Each summer, he would deliver bags of these sweet berries.  

Before his dad passed, we were lucky enough to receive a few of the shoots.  We planted these spindly, small plants in hopes that they would grow.  The first year, we got a berry or two.  The second year, a few more.  By the third year, we started to yield results worthy of more than just popping them in our mouths after they were picked.  Now, many years later we are harvesting the best tasting berries which we are able to make jam and freeze for later in the year.

Yesterday, I finished the first of several batches of jam.  This recipe yields about 8 pints of jam.

Blush Raspberry Jam

3 qts. or 6 c. red raspberries (the 6 cups is measured after berries are mashed)
1 pkg. pectin
8 c. sugar (previously measured)
1 c. water
1/4 c. lemon juice (strawberries only)

1. Clean and wash berries and add 1 cup water. Heat to boiling to break down pulp; the procedure may be aided by using a masher. Strain raspberries through colander to remove seeds. Removal of seeds not required for strawberries.

2. Place measured 6 cups of pulp in kettle and add pectin (and lemon juice, in case of strawberries).

3. Place on burner at medium-high and add sugar while stirring. Time accurately for 4 minutes. Foaming may be reduced by addition of 1 teaspoon of butter, butter or oil. Remove from burner and fill jars. Process in a water bath for 10 minutes. Will need 8 pint-sized jars, sterilized in advance. Seal with 2 pc. lids.