Raspberry Jam
Ingredients
- 2 bags 8 ounce frozen raspberries
- 1 ½ cups granulated sugar We used pure cane sugar
- 2 Tbsp lemon juice Juice from 1 lemon
Instructions
- In a heavy bottomed sauce pan, combine raspberries and sugar over high heat and bring to a boil. The raspberries will start to break down. Once it is boiling continue cooking over medium-high heat, stirring constantly, for about 5-10 minutes depending on your desired thickness.
- TIP: You can take a small amount out and set it in the refrigerator to test thickness. Cook it longer for a thicker jam.
- Once at your desired consistency, remove from heat and add lemon juice. Stir well. You may choose to sift the seeds out if you desire. Allow jam to cool and store in a sealed glass container in the refrigerator.
- Shelf life is about 2-3 weeks. Use your better judgment.
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