RASPBERRY JAM
Get jammin' with this super-easy fruit spread!
Provided by Betty Crocker Kitchens
Categories Condiment
Time 16m
Yield 6
Number Of Ingredients 6
Steps:
- Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
- 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.
- 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.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 tablespoon, Sodium 0 mg
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