Traditional Raspberry Jam

If you can believe it; I haven’t yet made a pectin free raspberry jam!

• 8 cups raspberries + 2 cups sugar, left to soak overnight
• 2 cups sugar for cooking
• 1-2 Tbs lemon juice (or wine)
• patience

It took the standard 25 min and a frozen plate for testing but was well worth it. It has a slightly tart taste because raspberries aren’t sweet, but then I prefer a natural tasting jam. Yield was 6 cups and it jelled perfectly after 20 min over medium heat.

Brooke

My name is Brooke and I love to cook, hence the nickname. I am passionate about eating for pleasure and nutrition, making jam, and Pilates.