Raspberry Jam recipe
- 1250 gram Driscoll's Raspberries
- 1 Tbsp. grated lemon zest
- 2 Teaspoons fresh lemon juice
- 650 gram sugar, divided
- 1 tbsp. lime juice
20 min + 20-30 min | 2.5 pints | kid favorites | breakfast | lunch
Place raspberries, lemon zest and juice, and the sugar in a medium saucepan. Stir and mash until mixed well. Bring to a boil over medium heat. Reduce heat to low and simmer 20 to 30 minutes. Stir occasionally to keep the bottom from burning.
Scooop this mixture into the jars with a tablespoon and place the lid on immediately, then turn the jars upside down. The air is pushed out of the pot in this way and so you can also store it better and longer.
Let the jars stand upside down for about 5 minutes before putting them back upright. Cool down mixture and enjoy this delicious jam!