Raspberry Apple Jam Recipe

 How to Make Seedless
Raspberry Apple Jam Preserves

This cooked, seedless, Raspberry Apple Jam Recipe includes the sweetness of applesauce to give it amazing flavour!

If you are searching for a recipe for the best raspberry apple jam preserves, you have found a choice recipe here!

Try it for something different!

Ingredients

Note - if you want to make seedless raspberry jam, ensure you have 3 cups crushed raspberries left, after removing the seeds.

GO to How to Remove Raspberry Seeds for Jam

3 cups crushed raspberries (need about 6 cups fresh)

2 cups unsweetened applesauce (purchased or homemade)

1 lemon

7 cups granulated sugar

1 package fruit pectin

Directions

Place 8 clean 250 or 236 ml jars, on a rack, in a boiling water canner, and fill with water. Cover and boil hard for 10 minutes to sterilize the jars.

Boil the lids for 5 minutes to soften sealing compound.

Keep the jars and lids hot until ready to use.

Wash the raspberries, drain thoroughly and crush, one layer at a time.

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Measure 3 cups of crushed raspberries into a steel pan. 

Add the applesauce.

Grate the rind from lemon and squeeze juice to measure 1/4 cup, and add to the fruit mixture.

Add fruit pectin, stirring until dissolved. 

Stirring frequently, bring mixture to a boil.

Add sugar, stirring constantly until mixture comes to a full, rolling boil again.

Boil hard for 1 minute.

Remove from heat, and skim off the foam.

Ladle jam into a hot, sterilized jar to within 1/4 inch of top.

Remove any air bubbles.

Wipe the rim of the jar to remove any stickiness.

Center the lid over the jar rim and apply screw band until just fingertip tight.

Place jar in canner.

Repeat for remaining jam.

Cover canner, return water to a boil. Process - boil filled jars for 5 minutes, and then remove jars.

Cool for 24 hours.

Store in a cool, dark place.

After opening, jam must be stored in the refrigerator.

Makes approx. 8 jars. (250 ml. size)

SEE ALSO:  The Basics of Boiling Water Bath Canning

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