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Raspberry Jam without Pectin
Prep
5 mins
Cook
20 mins
Servings
56
Difficulty
Easy
Ingredients
- 44 cups mashed raspberries
- 44 cups white sugar
- 11 tablespoon freshly squeezed lemon juice
Instructions
- 1
Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
- 2
Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
- 3
Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
- 4
Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
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