I grew up spoiled with only homemade jam. It wasn’t until I moved away from the comfort of living at home with my mom, that I was forced to buy jam from the store. It really doesn’t taste the same. Or even close. Not to mention that most popular store-bought jams and jellies come filled with corn syrup and sugar.
Raspberries are in season right now, so I made up two batches of jam. The whole process doesn’t take very long from start to finish, and I was able to make up several containers for my family as well as some cute little jars for gifts to friends and neighbors.
I made a set of labels to go with the jam, there’s a “chalkboard” set and a regular black and white set. Both sets of labels are 2.5 inches in diameter if you have a punch (or you can cut them out with scissors too). I could easily write on the black chalkboard ones with a Metallic Sharpie in silver. I do recommend laminating the labels, since the lids get quite a bit of condensation on them when they are taken out of the freezer.
Homemade jam is pretty easy to make, and while it does contain some sugar, there’s no added corn syrup. A common problem with making your own jam is that after going through the whole process, the jam doesn’t always set up. Here’s a recipe that I’ve had great success with, and a simple set-up check so you don’t waste any time or yummy fruit!