- 8 cups raspberries
- 2 tablespoons kirschwasser
- 2 cups granulated sugar
- Pectin (See below)
It couldn't get much simpler. Crush 8 cups, or 2 pounds, of fresh raspberries and 2 tablespoons kirschwasser. You should have about 4 cups crushed berries.
If using Ball instant fruit pectin: Combine 2 cups granulated sugar and a 1.59-ounce packet of Ball instant fruit pectin and stir into the fruit for three minutes. Transfer the jam into small jars or containers and allow it to set in the fridge for 24 hours.
If using Pomona's Universal: Stir together crushed raspberries and sugar. Blend 3 teaspoons pectin powder with ¼ cup boiling water and the 2 tablespoons kirschwasser with an immersion blender until fully dissolved. Immediately stir it into the fruit/sugar mixture. Add 6 teaspoons calcium water at the end and stir well.