INGREDIENTS
DIRECTIONS
Combine raspberries and sugar; let stand until juices begin to flow. (About 10 minutes) Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner. Yield about 4 half-pints.
Recipe from Ball Blue Book of Canning
RASPBERRY JAM
Yield: 4 half pints
INGREDIENTS
- 4 cups mashed raspberries
- 4 cups white sugar
- 1 tablespoon lemon juice
DIRECTIONS
Combine raspberries and sugar; let stand until juices begin to flow. (About 10 minutes) Heat over medium-high heat until the mixture comes to a boil, stirring occasionally. Reduce the heat to medium and continue cooking for about 10 minutes.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner. Yield about 4 half-pints.
Ladle hot jelly into hot, sterilized jars, leaving 1/4 inch headspace. Adjust 2-piece caps. Process 15 minutes in boiling water canner. Yield about 4 half-pints.