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July 13, 2018

Nana’s Raspberry Jam Recipe

After 40 years enjoying her grandmother’s homemade raspberry jam, my assistant Brenda finally asked her Nan for the recipe.  Expecting her to pull out a family heirloom box of recipes, Brenda was definitely shocked when her beloved Nan pointed to the recipe on the back of the Certo package.

Here is the not-so-secret recipe for homemade raspberry jam, courtesy of Kraft Canada.

What You Need

5 cups prepared raspberries (buy about 10 cups raspberries)

1 box Certo Pectin Crystals

7 cups granulated sugar

Make It

Crush raspberries, one layer at a time. Sieve half the pulp to remove seeds, if desired.

Measure exactly 5 cups prepared raspberries into large saucepan.

Add pectin crystals; mix well.

Bring to boil on high heat. Stir in sugar. Return to boil; cook 1 min. Remove from heat.

Stir and skim 5 min. to prevent fruit from floating to surface.

Pour into warm sterilized jars, filling up to 1/4 inch from rims. Cover with lids.

Let stand at room temperature 24 hours or until set.

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About Mark and Ben


Mark Cullen is an expert gardener, author & broadcaster and holds the Order of Canada. His son Ben is a fourth-generation urban gardener and graduate of Guelph and Dalhousie University.
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