Ingredients Jump to Instructions ↓

  1. 3 cup(s) raspberries 1 tablespoon(s) fresh lemon juice 5 teaspoon(s) powdered fruit pectin 1/2 teaspoon(s) margarine or butter 1 1/4 cup(s) sugar

Instructions Jump to Ingredients ↑

  1. In 12-inch skillet, combine raspberries, lemon juice, pectin, and margarine. Heat to boiling on high, blending and mashing with potato masher or back of spoon; boil 1 minute. Stir in sugar; return to boiling. Boil jam 2 minutes longer, until syrupy, stirring occasionally. Remove from heat. Cool at room temperature 15 minutes. Pour jam into two clean 1/2-pint jars with tight-fitting lids. Cover and refrigerate until jam is set and cold, about 8 hours. (Jam will thicken as it chills.) Keep jam refrigerated and use within 3 weeks.


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