Raspberry Jam

Ingredients

• •4 cups fresh raspberries
• •2 cups granulated white sugar
• •2 tablespoons fresh lemon juice
• •1 teaspoon lemon zest
• •1/4 teaspoon unsalted butter

Directions

1. 1Sterilize two half-pint mason jars by boiling them in water for 10 minutes, then set on a clean towel to dry.
2. 2Combine raspberries, lemon juice, and lemon zest in a wide heavy-bottomed saucepan over medium heat, crushing the berries gently with a potato masher as they warm.
3. 3Stir in the sugar all at once and continue stirring until it fully dissolves before the mixture comes to a boil.
4. 4Increase heat to medium-high and bring the jam to a rolling boil that cannot be stirred down, then add the butter to reduce foaming.
5. 5Cook at a vigorous boil, stirring frequently, for 10 to 15 minutes until the jam reaches 220°F on a candy thermometer or passes the wrinkle test on a chilled plate.
6. 6Remove from heat, skim off any remaining foam, then ladle the hot jam into the sterilized jars leaving 1/4 inch headspace.
7. 7Wipe jar rims, seal with lids and rings finger-tight, and allow to cool undisturbed at room temperature for 5 minutes before moving.
8. 8Store sealed jars in the refrigerator for up to three weeks or process in a boiling water bath for 10 minutes for shelf-stable storage up to one year.

💡 Place a small ceramic plate in the freezer before you start cooking so you can quickly test the set by dropping a spoonful of jam on it and pushing it with your finger — if it wrinkles, it's ready.

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