Raspberry Jam is a summer family favorite!
Generally we can it once a year, making enough jars to last 12 months...or generally just under 12 months. We always have that one month where we have to buy store-brand jam, which allows us to appreciate ours so much more!
This recipe takes a while, because it doesn't not use pectin, which allows for less sugar. So basically, two jars at a time, about 35 minutes per set. This little project of ours takes an afternoon!
I found the recipe a number of years ago on Martha's website. It's simple and we love it.
What about you? Do you have kitchen traditions for your summers?