After the success of my strawberry-rhubarb jam, and with the abundance of raspberries in my garden, I was inspired to move on and try another batch of jam. The great thing about these jam recipes I am trying is that they only make 2 pints. That is just the right amount for a small family or 2 people.
5 c. raspberries
2 c. sugar
1 T. lemon juice
In a heavy pot crush the raspberries and then mix in the sugar and lemon juice.
Cook on high for 5 minutes, stirring frequently. Lower the heat to medium or medium low, so it is simmering and cook an additional 25 minutes. Pour into hot jars and water bath for 15 minutes.
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