Making Raspberry Jam 2015
Cap the jars with new (never been sealed before) lids, that you also boiled along with the mason jars, and their rings (you can reuse the rings). Tighten hand tight. Submerge in boiling water bath making sure that the water comes over the top of all the mason jars. Boil for 10 minutes. Remove from the bath using mason jar tongs. Turn the jars upside down on a towel (metal lids down). Let them cool in that position for 24 hours. Turn them back over, label and date the lid.
After 2 hours work we had 11 pints of home-picked raspberry jam. Now we'll be able to taste summer on our winter toast!