Homemade Raspberry Jam (and cookies)

I made homemade Raspberry Jam for the first time last week and loved it so much that I made a larger batch today. The first time I made it, I used my bread machine; I know that sounds weird-- but I found a recipe for it in the bread machine manual and it looked so simple to make that I had to try it. It was pretty simple: Mix, push button, wait. 1 hour later... yummy jam!

So I thought I'd try it the traditional way today- on the stove top. It was just as easy! It actually was quicker, although I didn't have to stand there and stir it when I made it in the bread machine. But making it on the stove knocks out a bigger batch and saves a lot of time.

Once the jam was made, I baked these sugar cookies and instead of frosting them, I slathered them with the homemade jam and topped them with a cookie dusted with powdered sugar for a perfect Valentine Cookie treat!

Here is how I made the jam:

What you need:

5 cups crushed raspberries (not pureed)
7 cups sugar
1 packet dry Sure-Jell Fruit Pectin
1 tablespoon Lemon Juice
Jars/lids/bands

Directions:

1. Run jars through a dishwasher to sterilize and keep them hot on the "heated dry" cycle. (you'll want to time this right so the jars are still hot when you fill them, otherwise they may break) Also, fill a stock pot with water allow to simmer while you make the jam.

2. Wash the lids and screw bands and place in a pan of water that you had brought to a boil but removed from heat.

3. Prepare fruit by mashing with a potato masher.



4. Measure exact amount of fruit and put into a 6-8 quart sauce pot.

5. Measure exact amount of sugar and pour into a separate bowl. Set aside.

6. Stir in one packet of dry fruit pectin into the fruit. You can also add a tsp of butter to help minimize foaming, but the butter is optional.

7. Bring mixture to a full rolling boil (a boil that doesn't stop boiling when stirred) on high heat, stirring constantly.



8. Stir in sugar quickly. Return to a full boil (it took about 10 minutes to get there) and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off foam.



9. Ladle quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly.



10. Being very careful, use tongs to lower jars one by one down into the simmering stockpot of water. The water must cover the jars by 1 - 2 inches; add boiling water if needed. Cover. Bring water to a gentle boil. Process jams 10 minutes.



11. Remove jars and place upright on a towel to cool completely. After jars are cool, check seals by pressing middle of lid with finger (if lid springs back, lid is not sealed and refrigeration is necessary).



12. Let stand at room temperature 24 hours. Store unopened jams in cool, dry, dark place up to 1 year. Refrigerate open jams up to 3 weeks.