Easy Raspberry JamFrom pleclare 7 years ago
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.
The Cookpleclare Framingham, MA
The Rating4 people
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... 5peetabear in mid-hudson valley loved it
Just in time for black raspberry season.....thankskarlyn255 in Ypsilanti loved it