If you're making jam in small jars (1 or 2 ounces) it's best to work with a partner; one person to pour the jam into the jars, the other person to clean the rims and seal. This recipe makes approximately 80-90 ounces of jam, so you will need about 80-90 one-ounce jars, or 48 two-ounce jars, or 24 four-ounce jars.
• 6 pints fresh or frozen raspberries
• 1/4 cup fresh lemon juice
• 8-1/2 cups sugar
• 1 box MCP pectin powder
• jam jars (small one- and two-ounce jars can be found online at Specialtybottle.com, or most groceries have Kerr canning jars in 4- and 8-ounce sizes)
• 6 or 8 quart cook pot
• long-handled wooden spoon
• rubber gloves (optional)
• large bowl
• one cup hook, or nail about 3" long
• piece of clean, porous cloth
• sturdy string, 16"
Prepare your equipment
Place into a large bowl a clean, rather porous cloth that is large enough so it drapes several inches over sides of bowl. I prefer 100% polyester chiffon; if you buy it new, wash it first. Choose a place on your counter where there is a cabinet above. In the underside of the cabinet, screw in the cup hook or hammer a nail about one inch into the wood, leaving most of the nail exposed. Be sure it's nailed in solid so it doesn't fall out with the weight of the juice bag. With pliers, bend back the top of the nail head so you have a 'hook' to hang the bag.
To prepare juice
Put berries in pan on low heat until berries are hot. Pour them into the cloth-lined bowl, draw edges of cloth together and tie tightly with sturdy string. Tie a loop in the end of the string and hang this cloth bag on the hook under your cabinet, with the bowl under it. Be sure the bag is hanging high enough so it won't dip into the juice in the bowl, and low enough so it doesn't allow drops to spatter your walls. When it finishes dripping (about an hour), carefully take it down and place on a dish. Pour the juice from the bowl into the cook pot. If you want clear jelly, measure four cups of juice and move ahead to 'make jelly/jam'. For seedless jam, knead the jelly bag with your hands, allowing pulp to ooze into the bowl. Knead as much as you wish. Our family likes jam very pulpy, so I knead until almost all moisture has been worked out of the bag. Pour this pulp into the saucepot. Discard remaining seeds. Rinse the cloth, then wash it well to use again.
To make jelly/jam
In a pan, cover screw caps with water and simmer for 10 minutes. Wash jars and keep immersed in simmering water for at least ten minutes until ready to fill. Measure sugar into a bowl, set aside. Stir pectin powder into the mashed berries in cook pot and bring to a full rolling boil (a boil that cannot be stirred down), stirring constantly. Be sure you have a large pot, as the mixture will boil up very high. Add sugar, stir constantly until it returns to a full rolling boil. Continue to stir and cook at full rolling boil for exactly 4 minutes for jam, or two minutes for jelly. Take off heat and immediately pour into hot jars, fill to within 3/8" of the top. Wipe jar rims with a clean, damp paper towel. Immediately put lids on and screw down tightly. Turn jars upside down, then turn upright after 5 minutes. When cool, rinse off any jam residue with cool water.
Small jars can be obtained online at or Specialtybottle.com. Kerr canning jars can be found at most grocery stores. European canning jars can be ordered online at Weck Jars.