Ingredients
The following ingredients have 4 Servings
- 3 Pints Fresh Raspberries
- 3/4 - 1 Cup Granulated Sugar
- 2 Teaspoons Lemon Juice
Instruction
- Either blend fresh raspberries in the jar of a blender or smash them well with a fork or potato masher until smooth.
- Add all ingredients to a 5 quart or larger slow cooker.
- Cover and cook on LOW for 4 to 6 hours with the lid propped open slightly with a wooden spoon. Stir the raspberries every hour or so to ensure even cooking.
- Once the raspberries have thickened to your liking, turn off the slow cooker.
- At this point your can either process the preserves in jars using the how water bath canning method for 10 minutes (20 minutes if you live at high altitude) OR place in freezer containers and freeze.
