Raspberry Jam
- 3 (6 ounce) trays of raspberries
- 2 Tablespoons of fresh lemon juice
- Sugar
- Set an open 8 ounce canning jar upside down in the center of a microwavable glass measure or casserole. Distribute the berries around it, add the lemon juice, cover and microwave on high for 2 minutes. (You can also just do this on the stove, heating the berries for a few minutes, to get the juices flowing.) Let stand for two minutes.
- Transfer berries and juice to a 1 1/2 quart saucepan, add 3/4 cup (6 ounces) sugar bring to a boil quickly, and boil rapidly until slightly thickened.
- Pack into a hot sterilized 12-ounce jar, seal with one of those two-part canning rings you get when you buy canning jars , invert for 5 minutes, then set upright to cool. (You’ll often hear the sound of the jars popping, which is the sound of a vacuum being made to keep the jam preserved.) This is the wonderful method of making the jam air tight,
