Raspberry Jam
This Raspberry Jam is so delicious when spread on toast, croissants, and English muffins or use it as an ingredient for other recipes.
Ingredients
- 4 cups granulated sugar
- 4 cups raspberries tips & tricks
- 1 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- Add raspberries to a large bowl and using a potato masher, lightly but evenly crush them. Transfer them to a saucepan and set the heat to medium-high. Bring the berries to a boil and cook for 4 minutes.
- Stir in granulated sugar and freshly squeezed lemon juice. Bring the mixture back to a boil and cook for another 4 minutes, stirring constantly.
- Do a test by plunging a spoon in the mixture that was sitting in an ice water bowl and then dried off, and scoop up some jam. Let it cool off at room temperature and if it lightly sets up, the jam is ready. Keep in mind that as the jam cools off, it will get thicker.
- Remove from the heat and fill up the sterilized jars, leaving ½-inch head space at the top. Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water and bring the water to a full boil; process for 5 minutes. Lift jars and let them cool in a draft-free place for 24 hours. Makes 3 ½ -250 ml jars