How to make it

  • In 12' skillet,combine raspberries,lemon juice,pectin and margarine. Heat to boiling on high,blending and mashing with potato masher or back of spoon;boil 1 min. Stir in sugar,return to boiing. Boil jam 2 mins longer,until syrupy,stirring occasionally. Remove from heat. Cool at room temperature 15 mins.
  • Pour jam into 2 clean 1/2pt. jars with tight -fitting lids. Cover and refrigerate till jam is set and cold(about 8 hours). Jam will thicken as it chills.. Keep refrigerated and use within 3 weeks.

Reviews & Comments 2

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    " It was excellent "
    karlyn255 ate it and said...
    Just in time for black raspberry season.....thanks
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    " It was excellent "
    peetabear ate it and said...
    raspberry jam is my favorite jam... strawberry if it is homemade is my second favorite... this is a great recipe ... that I have made in the past and it turns out soooooooo good... 5
    Was this review helpful? Yes Flag

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