Easy raspberry jam

Recipe of the Week
 
Easy raspberry jam
 
Courtesy of
Linda Gabris
 
 



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Ingredients

6 cups fresh wild raspberries (the store-bought kind will do, but honestly, they don’t measure up to the little wild treasures)
6 cups white sugar
juice of 2 lemons

Method

Combine berries and sugar in a big, heavy-bottomed kettle. Place over heat and stir constantly, bringing to a boil. Boil for 30 minutes, stirring and watching so it doesn’t scorch. Add lemon juice. Boil to jellying stage"when a drop of jam sets on a cold plate. Pour into hot, sterilized jars. Seal with paraffin wax. Store in cellar or fridge. Makes about 8 or 9 jelly jars. Recipe can easily be halved or doubled.








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