So Easy!

When Dave and I got married, a kind soul gave us a beautiful raspberry bush. That one bush turned into dozens of raspberry bushes with incredibly delicious raspberries.

Today I picked 6 cups of raspberries and made this fabulous jam.

What you’ll need:
- 6 cups of washed raspberries
- 3 cups of sugar
- 1.5 oz. lemon juice (not quite a quarter cup)

That’s it!!!

Combine sugar, raspberries, and lemon juice in a stainless steel pot.
Squish raspberries with a fork.

Bring to a roiling boil and stir frequently.
Remove foam as it forms with a spoon.

Removing foam from boiling raspberry jam

Meanwhile sterilize jars and lids in boiling water. Remove with tongs and set aside.

Place two small plates in the freezer to test the jam to make sure it is set properly.

Boil jam for 20 minutes or until it thickens enough to coat the back of a spoon.

Place a teaspoon of jam onto a plate that was in the freezer and put it in the freezer for 2 minutes. Remove from freezer and press your finger into the puddle of jam. If it is thickened and wrinkles a bit, it is set. If not, try again until it’s ready.

When ready, pour into sterilized jars. Wipe off any jam from the outside of the jars and screw on the lids.

Submerse jars in boiling water for 5 minutes.

Remove with tongs and let cool.

Check seal by pressing down on the center of the lid. If it doesn’t move it is sealed!

Voila! All done!