Blue Book Raspberry Jam Recipe

1. 1

   Combine raspberries, water, lemon juice, lemon peel and pectin in a large sauce pot.

2. 2

   Bring to a rolling boil over high heat, stirring frequently.

3. 3

   Add in sugar; return to a rolling boil.

4. 4

   Boil hard 1 minute, stirring constantly.

5. 5

   Pour warm into sterilized jars, leaving 1/4-inch head space.

6. 6

   Adjust caps.

7. 7

   Process 10 min in boiling water bath.

8. 8

   This recipe yields about 5 half-pints.

* Per serving · 4 servings · Values may vary.

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