Raspberry Jam without Pectin
Recipe by Francine Lizotte Club Foody from allrecipes.com
Breakfast 9 Hr. 30 Mins.
Ingredients
56
56 servings
- •4 cups mashed raspberries
- •4 cups white sugar
- •1 tablespoon freshly squeezed lemon juice
Instructions
- Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
- Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
- Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutritional Facts
Per 56 servings
- Calories: 60
- Carbohydrate: 15g
- Fiber: 1g
- Protein: 0g
- Sugar: 15g
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