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Ingredients
- 4 cups raspberries, packed
- 3 cups granulated sugar
- 1 tbsp lemon juice
Details
Servings 2
Preparation
Step 1
Place raspberries in large pot. Cover with sugar. Stir. Let stand on counter for about 1 to 2 hours until berries release their juices.
Add lemon juice. Heat on low, stirring occasionally, until it begins to bubble. Simmer slowly, stirring until sugar dissolves. Increase heat to high and bring to a rolling boil. Boil hard for about 20 minutes, stirring occasionally until it thickens. Test a little on a chilled saucer to see if it is thickness of jam. Pour into hot sterilized jars to within 1/4 inch of top. Seal.
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