![close up view of a jar with raspberry jam](https://cdn.statically.io/img/www.allrecipes.com/thmb/NlXugQZtun_6LvXUZUa7H78ccgI=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/2284975-raspberry-jam-without-pectin-Francine-Lizotte-Club-Foody-4x3-1-733dd0f543dc45129b6f7f604be8e88c.jpg)
Ingredients
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4 cups mashed raspberries
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4 cups white sugar
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1 tablespoon freshly squeezed lemon juice
Directions
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Gather the ingredients.
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Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
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Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
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Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
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Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.
Nutrition Facts (per serving)
60 | Calories |
15g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 56 | |
Calories 60 | |
% Daily Value * | |
Total Carbohydrate 15g | 6% |
Dietary Fiber 1g | 2% |
Total Sugars 15g | |
Protein 0g | 0% |
Vitamin C 2mg | 3% |
Calcium 2mg | 0% |
Iron 0mg | 1% |
Potassium 14mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.