Homemade Honey Raspberry Jam
Place all ingredients in a saucepan and bring to a boil. Turn down to a simmer.
Let simmer until the jam becomes thicker, about 15-20 minutes.
While the jam is simmering, place 4 empty jelly jars in a large pot of water and heat it to boiling.
When the jam is thickened, scrape off foam if any form.
Carefully remove jelly jars from water with tongs and then pour the hot jam into hot jelly jars, leaving only 1/2" space from the top of the jar. Use a funnel for easier filling.
With a clean damp cloth, wipe the rim of the jelly jars to remove any spilled jam.
Place lid on jar and twist on the ring so it is airtight.
Place the entire jar of jam back in the hot water (enough to cover jars by 1-2”) and boil for 15 minutes.
Remove jars of jam from water and let sit out to cool.
After 24 hours, check lids for a proper seal by pressing on the top center. If it dents in, it has not sealed and will need to be re-boiled.
If you do not wish to process in the hot water to seal the jam, you can simply keep these in the fridge for about a week or two. Sealed in jars, this jam will keep about a year.
note: If you like it less seedy, feel free to press berries through a metal strainer. Be sure to measure the number of raspberries after straining.
you need 2 to 3 jelly jars (8-ounce size) with lids and rings to seal.
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