Raspberry Jam
12 c Raspberries (6 pints) 3 c Sugar 1 1/3 c Homemade pectin 2 tb Fresh lemon juice Pick over the raspberries for any leaves or unusable fruit. There should be 3 packed quarts. Com...
Ingredients
- 12cup raspberries (6 pints)
- 3cup sugar
- 11/3 c homemade pectin
- 2tbsp fresh lemon juice
Directions
- 1
12 c Raspberries (6 pints) 3 c Sugar 1 1/3 c Homemade pectin 2 tb Fresh lemon juice Pick over the raspberries for any leaves or unusable fru
- 2
There should be 3 packed quarts
- 3
Combine with the sugar in a large bowl and let stand at room temperature for 6 hours or overnight in the refrigerator
- 4
Stir occasionally
- 5
Stir together the raspberry mixture, pectin, and lemon juice in a large shallow nonreactive preserving pan and place over high heat
- 6
Bring to a full boil, skimm off foam, then lower heat to medium
- 7
Stir often so the bottom does not burn
- 8
When the jam is sufficiently thickened, the bubbles on top will become smaller and the jam will look like bubbling tar