Ingredients
- 1.5 kg fresh raspberries
- 1 kg sugar
- 1 lemon, juice and zest
Makes 6-7 half pints jars
Directions
- Combine ingredients in a large, shallow, heavy bottom pot.
- Heat on medium heat until sugar dissolves, then increase to medium-high heat. Bring to a boil.
- After sugar is dissolved and berries have softened, with a potato masher press the berries to squeeze some extra juice out but keep the texture chunky.
- Stirring frequently, continue to boil mixture.
- Mixture will foam up and expand before shrinking again.
- Skim foam with a metal spoon and discard.
- Continue boiling until mixture visibly thickens in to a slow bubbling lava type consistency.
- Once the jam has jelled, pour into jars or plastic containers. Allow to cool completely before placing your jars into the freezer.
- After opening, you can store your jam in the fridge for up to three weeks.