Raspberry Jam

Raspberry Jam

Get jammin' with this super-easy fruit spread!

Prep Time

10

Minutes

Total Time

16

Minutes

Makes

6

cups

2
pints (4 cups) red or golden raspberries, crushed (2 cups)
5 1/4
cups sugar
1/2
teaspoon grated lemon peel
1
tablespoon lemon juice
3/4
cup water
1
package (1 3/4 ounces) powdered fruit pectin
  1. Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  2. Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
  3. Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.
Makes 6 cups jam
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
No fresh raspberries? Frozen (thawed and drained) berries are a great substitute.
Variation
For mixed-berry jam, use 1 cup crushed strawberries (2 cup whole), in place of 1 cup of the raspberries.

Nutrition Information:

1 Serving (1 tablespoon)
  • Calories 50
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 12 g
    • (Dietary Fiber 0g,
  • Protein 0g;
Percent Daily Value*:
    Exchanges:
    • 1 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.