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Black Raspberry and Chambord Jam

Christina Austin, Buffy & George blog
The mild flavour of Black Raspberries is enhanced by the addition of Chambord and honey in this jam.
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Ingredients
  

  • 2 pints black raspberries lightly crushed
  • 2/3 cup honey
  • 1 1/2 cup sugar
  • 1/4 cup Chambord
  • 2 tbsp lemon juice
  • 1 pkg crystalized pectin such as *Certo in Canada or Sure-Jell in the U.S.

Instructions
 

  • Wash and sterilize jars, lids, and tools. Keep the jars warm so they are ready for the hot jam. Boil the lids only 5-10 minutes before you are ready to use them.
  • Wash and lightly crush raspberries. Add all the raspberries and the juices into a large heavy-bottomed stainless steel pot.
  • Add the rest of the ingredients and bring to a boil.
  • Stir frequently and skim off any foam that appears on top. I usually wait until the jam is nearly done to do this. The thicker liquid makes it easier to skim.
  • The jam will heat on the stove for almost 30 minutes - boiling for close to 20 minutes. When the jam has been heating on the stove for 30 minutes, ladle it into sterilized mason jars.
  • Wipe the rims of the jars if you splattered a bit and place the heated lids on the jars. Put the rings on the jars and tighten - but do not too tight.
  • Process in a canning pot with a rack in boiling water for 10 minutes.
  • Remove from boiling water after 10 minutes and place them on a cooling rack. Leave them alone for 24 hours. After that, press the centre of the lids to check to make sure it sealed. If the jars are sealed, store them in a cool, dry place. If they did not seal then pop them in the fridge and enjoy them sooner rather than later.

Notes

Certo is available as both a crystalized pectin and liquid pectin in Canada. Sure-Jell is the commonly available brand of crystalized pectn in the U.S. You can use liquid pectin if that is all you have on hand.