Start by melting your wax. If you have one of those fancy chocolate melting pots, feel free to use that for this step, just make sure that it is super lightweight and maneuverable. For those of use who still melt chocolate the old fashioned way, or have never melted chocolate before, this is going to teach you two things today. I take a large coffee/tea mug and put my stick of wax in there (since we are pouring this a few time later and we will be moving quickly) then I place the mug into a slightly larger pot, and add water to the larger pot. Make sure not to get any water in the mug, only in the pot. Set this contraption aside on a medium heat and move to the next project.
The next project is the sterilization of your jars and lids. Find a pot that can hold 5-6 jars and put your jars in there, if there is room add the lids as well, or else you can get another pot. Then fill up the jars and the pot at the same time and set on the stove at high with a lid. Personally I use a really big pot, so this normally takes about 15-20 minutes to get it to a boil. But that is ok because we haven’t even started our jam making yet.
Now we start the jam making process:
Take your 8 cups or Raspberries and wash them, I use a pasta strainer and rinse gently. Then place them into your pot that you will be cooking your jam in. Make sure this pot is fairly large and has a lid (when you heat sugar, it gets very hot very quickly and will bubble and spit, which is very unpleasant to have land on you)
Have your sugar measured out in a large mixing bowl and take ¼ cup to place into your raspberries, then add your pectin and butter and mix.
Once its all mixed up turn the heat on high and allow the raspberries to heat up while stirring the entire time. Don’t Stop Stirring!
Once your berries are boiling, you can stop stirring so that you can add the rest of your sugar, but then start stirring again, because you want to mix it up well and then bring this mixture to a boil. This is when the spittle happens so stir with caution now.
Once its boiling, let it boil for 2 minutes. Then turn it off.
While its boiling, check your jars, lids and wax, to make sure that the wax is melted, and the water that has been sterilizing your jars and lids is boiling. IF your wax is melted turn the heat down a little just to keep it where it is at. If you were using a large pot, set a timer now for 10 minutes and let the jars boil the entire time.
Once your jars and lids are sterilized, use your tongs to remove the jar from the water and place it on a cooling rack or hot plate, or even a cutting board. Place the funnel in the jar and using your ladle start ladling your jam into the jar. Leave ¼ inch of space between the jam and the top of the jar. Remove the funnel and add a thin layer of the melted wax to seal your jam.
Use the tongs then to retrieve a lid from your pot, wipe the edges of your jar to remove any excess water, jam or wax, and secure the lid.