Raspberry Jam

Get jammin' with this super-easy fruit spread! MORE+ LESS-

By Betty Crocker Kitchens

Updated March 3, 2008

Ingredients

pints (4 cups) red or golden raspberries, crushed (2 cups)

5 1/4

cups sugar

1/2

teaspoon grated lemon peel

tablespoon lemon juice

3/4

cup water

package (1 3/4 oz) powdered fruit pectin

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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.