Categories: Jams, Jelly, conserves, marmalade, preserves
Ingredients
- 4 cups fresh raspberries, cleaned and washed
- 2 1/2 cups sugar
- 2 Tbsp. lemon juice
- 1/4 bottle (6oz.) liquid pectin
Directions
- Combine raspberries, sugar and lemon juice in 1 1/2-quart glass casserole.
- Microwave for 7 minutes on roast. Stir and continue cooking for 8 to 10 minutes, on roast, or until bubbly. Stir in pectin.
- Fill glass jars, cool, and cover. Preserves will keep up to 4 months in refrigerator, or seal, and process in boiling water bath for 10 minutes.
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makes about 2 cups
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Substitute 2 pkg. (10oz. each) frozen raspberries with sugar for fresh raspberries. Reduce sugar by 1/4 cup and increase cooking time 5 to 6 minutes.