Be sure to use the season's juiciest berries to make this two-ingredient jam. You'll be surprised at just how easy it is to make!
cost per recipe: $8.93
The price is determined by the national average.
pints fresh raspberries(about 4 cups)
Place the raspberries in a 3-quart saucepan and crush them with a fork or the back of a spoon. Cook over medium heat for about 10 minutes or until the juices start to evaporate, stirring often.
Stir the sugar in the saucepan and heat to a boil. Cook until a candy thermometer registers 214°F. Remove the saucepan from the heat. Skim off any foam that rises to the surface and let the raspberry mixture cool slightly. Spoon the raspberry mixture into sterilized jars and seal with lids or paraffin and lids. If using paraffin, let the paraffin cool and set before screwing the lids on the jars.
Let the jars cool completely before storing. To cool, set them on a double thickness of kitchen towels and leave some space between each jar for the air to circulate.
When the jars are cool, store them in a cool, dark cupboard for up to a year. Refrigerate the jars after opening.
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