Canning and Preserving Recipes
Raspberry Jam
Yield: 4 to 5 half pints
Ingredients
- 2 pounds raspberries
- 3 cups granulated sugar
- Juice of 1 lemon
Instructions
- Rinse and mash berries. Place in a 6 quart or larger pot with sugar and slowly bring to a boil, stirring to dissolve sugar. Boil for 20 to 30 minutes, stirring frequently to prevent sticking and scorching, until thickened. Jam will thicken as it cools.
- Add lemon juice at the end of cooking time.
- Remove from heat and skim off foam with a spoon. Ladle jam into clean, hot jars, leaving 1/2 inch headspace; seal.
- Process in a boiling water bath for 10 minutes.
Attribution
Photo credit: poppet with a camera on
VisualHunt /
CC BY