Raspberry Jam

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  0 reviews
  • 10|min prep time
  • 24|hr|16|min total time
  • 6 ingredients
  • 96 servings

2
pints (4 cups) red or golden raspberries, crushed (2 cups)
5 1/4
cups sugar
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice
3/4
cup water
1
package (1 3/4 oz) powdered fruit pectin

Directions

  1. 1 In large bowl, mix raspberries, sugar, lemon peel and lemon juice. Let stand at room temperature 10 minutes, stirring occasionally.
  2. 2 In 1-quart saucepan, mix water and pectin. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir about 3 minutes or until slightly thickened.
  3. 3 Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam, and stir before serving.

Notes

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Nutrition Information

Recipe Step Photos

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