Raspberry Jam
Source of Recipe
Aunt Saunny
2 quarts raspberries
1 package powdered pectin
1/3 cup water
1 tablespoon grated lemon peel
1 tablespoon lemon juice
6 cups sugar
In a large sauce pot, combine raspberries, pectin, water, lemon peel
and lemon juice. Bring to boil over high heat, stirring frequently. Add
sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1
minute, stirring constantly. Remove from heat. Skim foam, if necessary.
Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust
two-piece caps. Process 10 minutes in a boiling water bath canner. Makes about
5 half pints.
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