Grandma's Raspberry Jam

Great way to use up all those fresh BC raspberries!
  • Yields 6 cups
Kitchen-friendly Mode
Kitchen-Friendly Mode
  • Recipe Submitted By Amanda Mcgillivray


  • 4 cups crushed raspberries
  • 6 1/2 cups sugar
  • 1 package Certo pectin crystals
  • 1/2 tsp. butter


  • large bowl
  • measuring cup
  • large pot
  • canner and canner rack
  • 6 canning jars and lids


  1. In a large bowl, wash and crush berries.
  2. Mix 6 cups sugar with berries and heat in a large pot until boiling.
  3. Add Certo with 1/2 cup of sugar. Hold at rolling boil for 30 seconds.
  4. Remove from heat and stir in butter.
  5. Fill sterilized jars, leaving 1/4 inch headroom and apply sealers and rings.
  6. Process in boiling water bath for 10 minutes.
  7. Let cool and check seals in 24 hours.

Amanda Mcgillivray of Kamloops, BC won first place in the junior category with this recipe in the 4-H Roots to Recipe contest at the 2013 PNE. Her recipe was made with BC raspberries.

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