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Add a photoServings: 10.5
Ingredients
- 6 lb black raspberries
- 7 c. sugar
- 1 Tbsp. freshly squeezed lemon juice
- 1 x 6 ounce. bottle liquid pectin
Directions
- Wash raspberries in running water and crush them thoroughly; then simmer covered for 10 min. Put the fruit in a jelly bag and extract all juice possible. Measure 4 c. of juice. If there is less than 4 c., add in water to make this measure. Place raspberry juice, sugar and lemon juice in a preserving kettle and cook over high heat till it boils, stirring constantly. Immediately stir in the pectin. Then bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from heat and skim off foam with a metal spoon. Ladle into warm, sterilized jars and seal immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 420g | |
| Recipe makes 10 servings | |
| Calories 680 | |
| Calories from Fat 14 | 2% |
| Total Fat 1.7g | 2% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 399mg | 11% |
| Total Carbs 171.67g | 46% |
| Dietary Fiber 17.4g | 58% |
| Sugars 151.46g | 101% |
| Protein 3.14g | 5% |
