Raspberry Jam

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Get jammin' with this super-easy fruit spread!

1 In large bowl, mix raspberries, sugar, lemon peel and lemon juice. Let stand at room temperature 10 minutes, stirring occasionally.
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 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.

1 In large bowl, mix raspberries, sugar, lemon peel and lemon juice. Let stand at room temperature 10 minutes, stirring occasionally.
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 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.

No fresh raspberries? Frozen (thawed and drained) berries are a great substitute.

For mixed-berry jam, use 1 cup crushed strawberries (2 cup whole), in place of 1 cup of the raspberries.

0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.

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