Recently there was a sale on raspberrys, so I bought enough for canning. I have to start somewhere, after all! So I bought some and went home to look for recipes. (Maybe I should do that the other way around next time?)
I found a recipe for preserves, and another for jam. I ended up making both recipes, and had a fair amount left over for snacking. Yum!
I couldn't believe how easy both recipes were. The preserves were started Saturday and canned Sunday; the jam was made Monday after work. It took longer for the water to heat up in the canner, than it did for the canning! The jam took about an hour from start to finish - heat, seal in jars, in the canner for 5 minutes, and out again. The preserves were about the same, but the recipe calls for leaving the cooked berries to 'bloom' overnight.
I made 7 half-pint jars raspberry jam, and 5 half-pints raspberry preserves. You can still see some berries floating in the preserves - great for deserts and pancakes! The jam will be for regular use; my estimate for a years use is 26 12 ounce jars, or 39 half-pints (8oz). 32 left to go!
Strawberries are in season now, and I plan on going to pick some for jams next weekend.