Raspberry Jam
Inspired by
The Spellshop
by Sarah Beth Durst
Cook Time:
20 minutes
Total Time:
8 hours 30 minutes
Equipment:
measuring cup
measuring spoon
small pot
wooden spoon
paper towel
sanitized and pre-heated mason jar
cover and lid for jar
The original recipe makes a much larger batch of jam.
Ingredients
1/2 c. raspberries, mashed
1/2 c. white sugar
2 tsp. lemon juice
Directions
Place mashed raspberries in an small pot and bring to a boil. Cook for 4 minutes.
Add sugar and lemon juice to the pot and stir well. Bring back to a boil while stirring constantly. Cook for 4-8 minutes. When you run your spoon along the bottom of the pot and the jam is thick enough to not run back together immediately, the jam is done cooking.
Remove pot from the heat. Pour jam into sterilized and preheated jar, leaving 1/4" of space at the top. Wipe the rim of the jars with paper towels, if needed. Top with lid and screw ring on.
Refrigerate before eating.