Raspberry Jam

1. 1

   Place raspberries in a large heavy-based saucepan. Add lemon juice and 2 tbsp water. Bring to a boil over moderately high heat. Reduce heat to low and simmer, stirring occasionally, for 5 mins or until berries are soft.

2. 2

   Combine pectin and sugar. Stir sugar mixture into berry mixture. Cook and stir 2 mins or until sugar dissolves.

3. 3

   Increase heat to medium. Bring to a boil. Boil, uncovered, without stirring for 5 mins or until jam gels when tested.

4. 4

   Remove pan from heat. Stand for 5 mins or until bubbles subside. Spoon hot jam into hot sterilized jars and seal while jars are hot. Invert for 2 mins. Turn upright and cool to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.