I was so spoiled with homemade jam growing up, that I can hardly handle the store bought stuff. So now that we are living back in Idaho and have raspberries overflowing from my Grammy's garden, I'm obviously going to make a ton of jam to freeze throughout the year. I would love to say that I have some super healthy, fancy jam recipe, but instead this is loaded with sugar and is no fail perfect every time.
What you'll need:
- 5 glass pint size mason jars with lids
- 3 1/4 cup fresh raspberries
- 4 1/2 cup sugar
- 1/4 cup fresh lemon juice (about 1.5 lemons)
- No cook pectin
Wash berries and mash up well. Add to bowl with lemon juice and pectin, mix well and allow to set for 30 minutes, stirring every 5 minutes. Add sugar one cup at a time stirring until grain begins to dissolve. Add to jars leaving 1/2 inch at top. Put on lids and allow to sit for 12 hours. Place in freezer for up to a year or refrigerate and eat within 3 weeks.