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Opal’s Raspberry Jam was a coveted treat.  She had huge batches of fresh raspberries from her garden in Great Fall, MT and made lots of jars to share.  Her son’s families cherished every bite and could hardly wait for each holiday season and a new batch.  “Mmmm Mmmm,” they would say as they enjoyed a warm piece of toast slathered in butter and jam.

Even though Opal passed away in 1999, to this day there are still a few unopened jars that are like “gold” among her grandchildren and their families.  Two of Opal’s grandson’s wives have kept the tradition alive and now make jam for their friends and families each holiday season (with slight modifications based on berry availability).  Hope you enjoy!


4 cups of crushed berries (Raspberry or frozen Triple Berry)

7 cups of sugar

1 pouch of CERTO pectin

  • Sterilize lids & jars
  • Crush fruit
  • Measure exact amount of sugar
  • Bring fruit & sugar to a full rolling boil (continuously stirring)
  • Boil exactly 1 minute
  • Stir in pectin and return to a full rolling boil (continuously stirring)
  • Boil exactly 1 minute
  • Remove from heat and ladle into prepared jars (about 8-10 1/2 pint jars) and put on lids
  • Process jars in boiling water bath for 10 minutes or use alternate method of turning upside down for 5 minutes and return to right side up to let cool and jell.

Note:  Just as Opal’s granddaughters did, you’ll notice striking similarities between her recipe and the recipes in today’s CERTO box.  You know what they say, “if it ain’t broke, don’t fix it.”