Blue Book Raspberry Jam Recipe

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Servings: 1



  1. Combine raspberries, water, lemon juice, lemon peel and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring frequently. Add in sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
  2. Pour warm into sterilized jars, leaving 1/4-inch head space. Adjust caps. Process 10 min in boiling water bath.
  3. This recipe yields about 5 half-pints.
  4. Yield: 5 half-pints


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