{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/b\/b5\/Make-Red-Raspberry-Jam-Step-3.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-3.jpg","bigUrl":"\/images\/thumb\/b\/b5\/Make-Red-Raspberry-Jam-Step-3.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-3.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 3 Place the mason jars with lids and rims in a gallon pot. Add an inch of water to the bottom, cover securely, bring to a boil for 10 minutes.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/4b\/Make-Red-Raspberry-Jam-Step-6.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-6.jpg","bigUrl":"\/images\/thumb\/4\/4b\/Make-Red-Raspberry-Jam-Step-6.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-6.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 6 Use a stiff whisk to thoroughly mix the sugar into the berries. Stir into the corners of the pot to wet any pockets of sugar hiding there.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/6\/6a\/Make-Red-Raspberry-Jam-Step-9.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-9.jpg","bigUrl":"\/images\/thumb\/6\/6a\/Make-Red-Raspberry-Jam-Step-9.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-9.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 9 Bring the mixture to a boil. Reduce the heat and heat until the "oily" liquid rises to near the top of the pot. Pay attention and do not allow the mixture to boil over.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e7\/Make-Red-Raspberry-Jam-Step-10.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-10.jpg","bigUrl":"\/images\/thumb\/e\/e7\/Make-Red-Raspberry-Jam-Step-10.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-10.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 10 Watch to see that the temperature stabilizes at 104 C (219 F) if the proportions of sugar and berries was correct. If the temperature is less, add sugar by the tablespoon until it gets to the right temperature. Be aware that boiling sugar solutions will burn you quickly and seriously!

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/a\/a4\/Make-Red-Raspberry-Jam-Step-11.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-11.jpg","bigUrl":"\/images\/thumb\/a\/a4\/Make-Red-Raspberry-Jam-Step-11.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-11.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 11 Take great care and pour the boiling hot mixture into the sterilized jars. Leave about a quarter inch of headroom. A canning funnel (not used here) makes for less mess. Wipe the jar rim with a clean towel, if there is any jam on the jar rim. The rim must be clean in order to have a good seal. The frothy foam shown in the photo is edible, but it's not the most attractive or tasty part. You can skim it off with a spoon, if you wish. A pat of butter or margarine added as the jam boils also helps keep so much foam from forming. Leave about a quarter inch of headroom. A canning funnel (not used here) makes for less mess. Wipe the jar rim with a clean towel, if there is any jam on the jar rim. The rim must be clean in order to have a good seal.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/4\/41\/Make-Red-Raspberry-Jam-Step-13.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-13.jpg","bigUrl":"\/images\/thumb\/4\/41\/Make-Red-Raspberry-Jam-Step-13.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-13.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 13 Lower the jars onto a rack in a water-bath canner or large stock pot. If you use a large stock pot, place a rack or other spacer on the bottom so that the jars do not rest directly on the bottom of the pot. Add enough hot water to cover them by 1–2 inches (2.5–5.1 cm). You can measure it to the first knuckle, as shown.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/7\/72\/Make-Red-Raspberry-Jam-Step-14.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-14.jpg","bigUrl":"\/images\/thumb\/7\/72\/Make-Red-Raspberry-Jam-Step-14.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-14.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 14 Cover the canner and bring the water to a gentle boil. Boil for 10 minutes, adding 5 minutes to the processing time for each 3000-foot increase in altitude.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/95\/Make-Red-Raspberry-Jam-Step-15.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-15.jpg","bigUrl":"\/images\/thumb\/9\/95\/Make-Red-Raspberry-Jam-Step-15.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-15.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 15 Remove the jars from the boiling water. Jar tongs are a secure and safe way to do this, or you may be able to raise the entire rack in a water-bath canner. Place the jars on a clean towel to cool.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/5\/51\/Make-Red-Raspberry-Jam-Step-16.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-16.jpg","bigUrl":"\/images\/thumb\/5\/51\/Make-Red-Raspberry-Jam-Step-16.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-16.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 16 Allow the full jars to cool for 24 hours in a place free from drafts. You may hear the metal lids make a loud “plink” sound. That is because the contents are cooling, which creates a partial vacuum in the jar.

{"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/9\/99\/Make-Red-Raspberry-Jam-Step-17.jpg\/v4-460px-Make-Red-Raspberry-Jam-Step-17.jpg","bigUrl":"\/images\/thumb\/9\/99\/Make-Red-Raspberry-Jam-Step-17.jpg\/aid338248-v4-728px-Make-Red-Raspberry-Jam-Step-17.jpg","smallWidth":460,"smallHeight":352,"bigWidth":"728","bigHeight":"557","licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>

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<\/p><\/div>"} 17 Check to make sure that the jars have sealed. The vacuum created when the contents cooled should have pulled the "dome" lid down very tightly. If you can press the center of the lid down, it did not seal. It should not spring back. If any jars have not sealed, you can place a fresh lid on them and process them again, or you can refrigerate those jars and use the contents soon.