Raspberry Jam
A simple recipe for making raspberry jam.
Ingredients
- 2 pounds Fresh Raspberries
- 2 pounds Granulated Sugar
- 2 tablespoons Lemon Juice (Freshly squeezed)
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Instructions
- 1Gently rinse the raspberries and remove any stems or leaves. Place them in a large, heavy-bottomed saucepan.
- 2Add the sugar and lemon juice to the saucepan with the raspberries. Stir gently to combine.
- 3Place the saucepan over medium heat. Bring the mixture to a boil, stirring constantly to prevent sticking. Once boiling, reduce the heat slightly and continue to cook, stirring occasionally, until the jam reaches the setting point. This usually takes about 20-30 minutes. To test for setting point, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it's ready.
- 4While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes or running them through a hot dishwasher cycle.
- 5Carefully pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars clean and seal with the lids.
- 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures a proper seal. Alternatively, you can skip this step and store the jam in the refrigerator for up to 3 weeks.
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