Make your own raspberry jam! You’ll need: 3 cups mashed raspberries. 3 Tbsp fruit pectin. 2-3 1/3 cups white sugar. Non-aluminum pot. Canning jars, lids, and rings. Tips: The less sugar you add, the less firm the jam will set. If jam doesn’t set using the plate test, boil again for 1 minute and re-test. If water bath canning, leave 1/4 inch of headspace and process for 10 minutes. Don’t add hot jam to cold canning jars, they could break! Jam stores in fridge for about 6 months. Canned for about

Raspberry Jam Recipe: Ingredients:- 8 cups fresh local raspberries- 4 cups sugar- Juice of 3 lemons. Instructions: 1. Rinse the raspberries thoroughly and place them in a large pot. Add the sugar to the pot. Over low heat, mash the raspberries and sugar together until the sugar is fully dissolved. Stir in the lemon juice. 2. Increase the heat to medium and bring the raspberry mixture to a rolling boil. Boil for 10 minutes, stirring occasionally. 3. While the jam is boiling, wash and sterilize yo