Raspberry Jam

Raspberry jam is used in cakes, pastries, ice creams and sandwiches.

  • Raspberries, 1kg (2.2 lb)
  • Sugar, 500 g (1.10 lb)
  • Lemon juice, 120 ml (1/2 cup)
  • ½ pint jars
  1. Mix gently raspberries with sugar in a large bowl, cover and leave for 3 hours at room temperature.
  2. Place raspberries in a large pot, add lemon juice, cover the pot and bring to a boil over medium heat.
  3. Lower the heat, remove cover and cook for 10 minutes stirring often.
  4. Take the jam off the heat and perform the refrigerator test to see if it is ready.
  5. Fill glass jars with hot jam to within ¼ inch from the top. Remove air bubbles and wipe off the jar rim. Install and tighten the cover.
  6. Place jars in a bath canner and bring water to boil. Cook for 10 minutes.
  7. Remove jars from the canner and leave undisturbed for 12 hours.
  8. Store in cool and dark place.
Raspberry Jam

Raspberry jam.

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