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Raspberry Jam

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By Betty Crocker Kitchens
Updated Feb 22, 2007
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Get jammin' with this super-easy fruit spread!

Raspberry Jam

  • Prep Time 10 min
  • Total 24 hr 16 min
  • Servings 6
  • Ingredients 6
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Ingredients

  • 2 pints (4 cups) red or golden raspberries, crushed (2 cups)
  • 5 1/4 cups sugar
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 3/4 cup water
  • 1 package (1 3/4 ounces) powdered fruit pectin

Instructions

  • Step 
    1
    Mix raspberries, sugar, lemon peel and lemon juice in large bowl. Let stand at room temperature 10 minutes, stirring occasionally.
  • Step 
    2
    Mix water and pectin in 1-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour hot pectin mixture over raspberries; stir 3 minutes or until slightly thickened.
  • Step 
    3
    Immediately spoon into freezer containers, leaving 1/2-inch headspace. Wipe rims of containers; seal. Let stand at room temperature 24 hours. Store in refrigerator up to 3 weeks or in freezer up to 6 months. Thaw frozen jam and stir before serving.

Nutrition

50 Calories
0g Total Fat
0g Protein
12 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 tablespoon
Calories
50
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
0mg
Potassium
10 mg
Total Carbohydrate
12 g
Dietary Fiber
0g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.

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