Organic Raspberry Jam
Yield: Makes 4 to 5 pints
Pomona's Universal Pectin is a delightful all natural product derived from lemon and orange peel (a great source of naturally occurring pectin). It aids in the gelling of the raspberries and many other fruits which are very low in natural pectin. Pomona's also contains a small package of natural calcium (just like the dietary supplement) which helps activate the pectin. This allows you to prepare your jam with as little additional sugar or sweetener as you wish. (Some apple based pectins require much more sugar to set the pectin.) The directions are from the box of Pomona's Universal Pectin which I have revised with the correct amounts for the above recipe.
To make calcium water
Mix 1/2 teaspoon white calcium powder and 1/2 cup water in a small, clear jar with lid.
Store in refrigerator between uses. Lasts a number of months — discard if settled white powder discolors.
Shake well before using.
To make the jam
Wash and rinse jars; bring to a boil in a large pot, turn down heat and let stand in hot water. In a smaller pot, bring lids and rings to a boil. Turn down heat and let stand in hot water.
Prepare the raspberries by washing them and removing any stems, leaves and/or moldy berries. Measure 8 cups of berries into a pan. Crush them well.
Add 4 teaspoons of calcium water from jar into pan; stir well.
Measure sugar or cold/room temperature honey into separate bowl. Thoroughly mix 4 teaspoons of Pectin powder into sugar or honey.
Bring fruit to boil. Add pectin-sugar or pectin-honey; stir vigorously 1 to 2 minutes while cooking to dissolve pectin. Return to boil and remove from heat.
Fill jars to 1/4-inch of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 5 minutes (add 1 minute more for every 1,000 feet above sea level). Remove from water. Let jars cool. Check seals — lids should be sucked down. Lasts about 3 weeks once opened.
Recipe by, PCC Chef
Source: Demonstrated on KING 5’s “Gardening with Ciscoe” show aired on July 26, 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
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