Raspberry Jam

 Like most things, it took me, {Belle} much longer than expected to post my first attempt at canning raspberry jam last summer, but at long last here you go!

First my sons and I picked the raspberries.  

Quite honestly, this was my favorite part of the process.

It was such a rewarding experience and the kids learned a lot about raspberries.

Just look at all those raspberries. {I am so looking forward to spring!}

After the berries were picked, it was time to prepare the jam.  So I took the directions out of the box of Sure Jell and my Mom and I set out to the task ahead of us.  

While I prepared the raspberries, my Mom boiled the jars and lids.  

After I squished the berries, I used a sieve to remove a good portion of the seeds.

While I was on raspberry seed removal duty, my Mom was boiling the lids.

It was at this point everything went wrong.  Why you ask?  Well, that would be because I realized one millisecond to late that I had been reading the freezer jam directions instead of the canning ones. During the whole process, I had kept commenting to my Mom how canning was practically the same as making freezer jam.   Of course, the directions appeared similar, they were the same ones I had used the week or so before to make freezer jam.  It was one of those "a ha!" moments.  

However, everything was not a loss.  The jam did turn out, surprise, surprise, and here is a picture of the finished project.

So now you know.  Canning is simple, really simple.  Just follow the right directions.