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.

Laura @ Laura Williams Musings said...

This looks great! Yum!!!

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