Recipe of the Week
Easy raspberry jam
Courtesy of
Linda Gabris

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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


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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