Homemade Raspberry  Jam


Ingredients – Fresh Raspberries – Sugar – Sure Jell – Water

Wash the raspberries and set them aside to dry.

Crush the berries, one cup at a time. Measure out exactly three cups of crushed berries.  Measure the exact amount of sugar in a separate bowl.

Stir sugar into prepared fruit and stir constantly until sugar is completely dissolved. Let it sit for ten minutes, stirring occasionally.

In a small saucepan, stir together the Sure Jell and ¾ cup of water.  Bring to a boil on high heat, stirring constantly.  Boil for one minute, stirring constantly. Remove from heat.

Stir pectin mixture into fruit mixture, stirring constantly until the sugar is completely dissolved (about three minutes).

Pour into prepared containers leaving ½” space at top to allow for expansion in the freezer. Cover tightly.

Let sit at room temperature for 24 hours or until set. It will be good in the refrigerator for up to three weeks and up to one year in the freezer.  Thaw in refrigerator when removing from the freezer.

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