Mash raspberries in a medium saucepan, add raspberry juice, lemon juice, and pectin stirring until pectin is completely dissolved. Add butter and bring to a hard boil over high heat, stirring continually. Add sugar all at once and bring back to a hard boil. Boil for (2) minutes. Skim off foam using a metal spoon, if necessary. Ladle into very hot sterilized jars leaving 1/4" head space. Wipe rims and threads with a clean damp cloth. Tighten rings and lids. Place on a towel and let stand to cool over night. Check seals and store in a cool dry place. Shelf life is one year and,
refrigerator life is six months.
Ingredients
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4 cups Raspberries (Red or Black)
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2 cups Raspberry Juice
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6 cups Sugar (measured and set aside)
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2 tablespoons Lemon Juice
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1 teaspoon Butter (I cant believe its not butter)
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1 box Pectin
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