Gram Harry’s Home-Canned Garden-Fresh Raspberry Jam

Instructions

1. 1

   Carefully select the best raspberries and wash them.

2. 2

   Crush them with a potato masher but not so much that some of the little nodules in the berries aren’t intact.

3. 3

   Measure out four cups. If there isn’t enough, mash more berries or add water to make up the difference.

4. 4

   Add sugar and mix.

5. 5

   Bring to full, rolling boil for 1 full minute stirring constantly.

6. 6

   Remove from heat and stir in pectin.

7. 7

   Skim the pink froth from the top (you can let the young cooks who want to help with this project taste this—they’ll remember it their whole lives!)

8. 8

   Pour into hot, sterilized glasses leaving enough room (about ½ inch at least) for the sealing wax.

9. 9

   For a real ‘50s look, use bottles you’ve saved from other products—preferably small decorative ones—or assorted glasses from your thrift store. Makes eleven 6-oz bottles.

10. 10

    Melt enough wax to cover the tops of each bottle.

11. 11

    Pour the hot wax on top of the jam.

12. 12

    Make sure the wax touches all the way to the edges of the bottles.

13. 13

    Label the outside of the bottles for gift-giving.