Ingredients
The following ingredients have 3 Servings
- 3 cups fresh raspberries
- 1 cup raw cane sugar
- 1/2 lemon, the juice
Instruction
- Wash raspberries and gently pat dry.
- Wash jars in hot, soapy water, and rinse well. Then place the jars and lids on a baking sheet in the oven at 250° F to dry. Leave them in the oven until you need them.
- Put the raspberries in a large enamel-lined saucepan with a thick bottom. Add the sugar, and lemon juice.
- Place the saucepan over medium-low heat. Stir until the sugar is completely dissolved. Increase heat to medium-high and bring the mixture to a boil. The raspberries will fall apart as they cook, so there's no need to mash them.
- Keep the mixture at a steady boil, stirring frequently to prevent scorching, and skimming off any foam that forms on the surface. Cook for about 15-17 minutes, or until thickened; you'll see the bubbling also slows down. You could also check it with a candy thermometer. Usually, a jam is ready when it reaches 215°-220° F.
- Ladle or funnel into the hot jars, wipe the rim and seal tight with the lids.
- Label them, and store in a cool, dark place. Once opened, keep in the fridge.
