RASPBERRY JAM

Raspberry Jam image

Get jammin' with this super-easy fruit spread!

Provided by Betty Crocker Kitchens

Time 16m

Yield 6

Number Of Ingredients 6

Ingredients

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

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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