Description
This is another ‘lucky’ situation when things turn for better. While making my raspberry jam, I totally forgot to add pectin. The result: exactly the same that if I did add some. Easier, simpler, and less risky than adding pectin to it.
Ingredients
- 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.
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 8 hrs 30 mins
Servings: 56