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Ingredients
- 2 pints fresh raspberries
- 4 cups superfine sugar
- 3oz. pouch liquid fruit pectin
- 3 tbsp. fresh lemon juice
Preparation
Step 1
Crush raspberries in a large bowl. Add sugar, stirring frequently until sugar dissolves, about 20 minutes.
Stir together fruit pectin and lemon juice in a small bowl. Add pectin mixture to berries and stir for 3 minutes.
Pour raspberry mixture into 6 half-pint jars, cover, and set aside at room temperature for 24 hours. Store jam in freezer. Thaw before serving; store opened jam up to 4 weeks in refrigerator.