“I am planting raspberries next week so I wanted to save this recipe so when they come in I can make this. The raspberry jam should be complemented with the raspberry liqueur. From Small Bath Canning by Topp and Howard.”
READY IN:
30mins
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine berries, sugar and lemon juice in a very large stainless steel or enamel saucepan. Let stand for 10 minutes.
  2. Place pan over high heat, bring to a full boil and boil hard for 2 minutes, stirring constantly. Remove from heat; stir in pectin and liqueur. Ladle into sterilized jars and process in a water bath for 5 minutes.

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