| | Directions | | Slightly mash raspberries using a potato masher, one layer at a time. Place In a medium saucepan. Add raspberries, raspberry juice, lemon juice, and pectin, and stir until pectin is completely dissolved. Add butter and bring to a boil over high heat. Add sugar all at once and stir until sugar is completely dissolved. return back to a full boil and boil for (2) minutes. Skim off foam with 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 lids and rings. Process in a hot water bath for (10) minutes. Remove jars from hot water using a jar lifter and place on a towel over night to cool. Check seals and store in a cool dry place. Shelf life is one year and refrigerator life is six months. |
|
|
| Ingredients | | - |  | 4 cups Raspberries (mash one layer at a time) |
| - | | 2 cups Raspberry Juice |
| - | | 2 tablespoons Lemon Juice |
| - | | 1 teaspoon Butter (I Cant believe its not butter) |
| - | | 1 box Pectin (Ball, low sugar/no sugar) |
| - | | 2 cups Sugar (measured and set aside) |
| |
| |
