Raspberry Jam


  • 5 cups of fresh or frozen raspberries
  • 1 cup sugar
  • Place  raspberries in a sauce pan over medium heat, and cook them gently in their own juice until soft enough to mash easily. About 1 or 2 minutes.
  • Press the raspberries through a wire mesh strainer or food mill to remove seeds.
  • Extract as mush pulp as possible.
  • Return puree to the sauce pan, and add sugar.
  • Cook over medium heat, stirring occasionally, until the sugar dissolves.
  • Then increase the heat to medium high and boil rapidly uncovered, until thickened.
  • Cool then refrigerate in a covered container.

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