Grandma'S Best Raspberry Jam

1. 1

   Crush or puree raspberries.

2. 2

   Heat the fruit in a large pot over medium heat until baby-milk warm (Grandma's words). You never bring it to a full boil.

3. 3

   Add the pectin one box at a time, stirring slowly. This should take about 1/2 hour.

4. 4

   Next add the sugar, corn syrup, and lemon juice. Stir well.

5. 5

   Prepare your jars. The jars don't need to be hot but it helps that the lids are hot when you screw on rings.

6. 6

   After jam thickens, let stand for 3 hours at room temperature. Then store in freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.