Friday, July 17, 2009

Wild Black Cap Jam

Prepare jars and lids.

Bring water to a boil in a water bath canner

or a large pot with lid.

(Filled jars need to be covered by 1-2 inches of boiling water.)


* Measure 5 cups of crushed/mashed Wild Black Caps (black raspberries) into a large, heavy pot


*Stir in one box of fruit pectin and 1/2 teaspoon butter


*Bring mixture to a full rolling boil while stirring


*Add 7 cups sugar (I use organic)


*Return mixture to a full boil and continue to STIR CONSTANTLY for

1 full minute


*Remove from heat and skim off any foam (to an awaiting saucer for

an awaiting child to enjoy ~ preferably with homemade bread!)


*Ladle into jars, wipe rims with damp cloth, cover with lids and bands and

process in boiling water bath for 10 minutes.


*Remove jars and place on a towel to cool


*Listen to the music of 9 jars of beautiful jam sealing!

Music to my ears!

Edited on June 4, 2012
to join laura Williams' Musings
Carnival of Home Preserving


lady m's lavender cottage said...

I also think that the jam tops popping is such a beautiful symphony ;)

The recipe looks delicious!

Thank you for sharing.

blessings dear friend,

lady m

Carolyn said...

I love homemade jam too!

Thank you for sharing,


Miss Jen said...

This does indeed look wonderful!!
Jam making is Oh, SO wonderful...
isn't it?!!

Many Blessings~ Miss Jen

Nadine said...

That is one of my favorite sounds too! It means success and a full pantry!


Michele said...

I think I'll have to try this for the first time! Sounds so good!

Lavinia said...

THis looks so luscious.

Anonymous said...

This looks great! Yum!!!

Thanks for linking this up at the Carnival of Home Preserving!