Prep Time:
5 mins
Cook Time:
20 mins
Additional Time:
8 hrs 5 mins
Total Time:
8 hrs 30 mins
Servings:
56
Yield:
7 (½-pint) jars
Ingredients
Directions
Gather the ingredients.
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. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder, leaving a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and let rest, several inches apart, for 8 hours. Store in a cool, dark area.
Nutrition Facts (per serving)
| 60 | Calories |
| 15g | Carbs |
| 0g | Protein |
