Raspberry Jam


  • Juice of 1 small lemon
  • 2 ¼ pounds fresh or frozen (partially thawed) raspberries
  • 3 ¾ cups granulated sugar

1. Place 5 clean 8-ounce jars right side up on a rack in a boiling-water canner. Fill the canner and jars with hot water, about 1 inch above the tops of jars. Boil jars over high heat for 10 minutes. Remove and drain hot sterilized jars one at a time, reserving hot water for processing filled jar...

View full recipe at SpringPad


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