I have been picking the berries daily, and freezing them. Waiting to get enough for jam. But I still don't have enough berries all on my own. So last Sunday I purchased 2 half pints from a vendor at the South Tacoma Farmers' Market. There were 2 vendors there, with raspberries, but this fellow's price was a dollar less. When I went to wash the berries it was apparent why his price was lower. I had to toss out almost 1/4 of the berries due to mold and rot. Even though I just bought them 2 days ago. Needless to say I won't be purchasing from that vendor in the future. I was able to salvage most of the berries, and when I added the ones from my garden, and mashed them all, I had a full 2.5 cups of fruit. The recipe I'm going to share is a tweaked version of one from RecipeZaar. I added some lemon juice (for tang) and some butter so it doesn't foam and need skimming. I also cooked it for an extra minute to make it thicker. The beauty of raspberry jam is in its simplicity. You don't need pectin, and the proportion of berries to sugar is easy to remember and adjust. Here is the recipe as I make it:
An equal amount of both:
For example, I had 2.5 cups of crushed berries so I used 2.5 cups of sugar. This makes the recipe very easy to adjust.
1/2 Tbs. lemon juice for every 2 cups of fruit
1/4 tsp. butter for every 2 to 2.5 cups of fruit (do not omit)
In a large saucepan (use larger than you think you'll need. The jam expands and splatters) heat berries, lemon juice and butter. Bring to a rolling boil and boil for 2 minutes, stirring constantly. Stir in the sugar. Return to a boil, stirring constantly, and boil for 3 minutes. Remove from heat. Fill sterilized jam jars leaving 1/8" head room. Wipe jar edges with a clean damp cloth. Top with a sterilized lid and screw band. Tighten the band as much as you can by hand. When all the jars are filled invert them (stand them on their heads) for 5 minutes. Flip them back over and allow to cool. You'll hear a "pop" when they seal. If any jars fail to seal, refrigerate them and use within 2 weeks. Store sealed jars in a cool dark place.
NOTE: I used 2.5 cups of fruit and got 3 full jars and about another half of one to use right away.
Of course I had to sample some to be sure it isn't poison. My dinner: