Fresh taste makes this a winner
Combine raspberries, sugar, and butter in a 4 to 4 1/2 quart pot or very large, heavy saucepan.
Bring mixture to a full, rolling boil, stirring frequently.
Reduce heat and boil gently, uncovered, for 12 minutes, stirring frequently. Remove from heat.
Add gelatin and stir until dissolved.
Let cool for 30 minutes.
Ladle the jam into clean half-pint jars or freezer containers.
Cover and refrigerate till a jam-like consistency, about 4 hours.
Store jam in the refrigerator for up to 3 weeks or freeze jam for up to 1 year.
Thaw the frozen jam in the refrigerator befoe serving. Makes about 3 cups.
Source:
Burda Berry Farm, Three Rivers, Michigan
Ingredients
Directions
Combine raspberries, sugar, and butter in a 4 to 4 1/2 quart pot or very large, heavy saucepan.
Bring mixture to a full, rolling boil, stirring frequently.
Reduce heat and boil gently, uncovered, for 12 minutes, stirring frequently. Remove from heat.
Add gelatin and stir until dissolved.
Let cool for 30 minutes.
Ladle the jam into clean half-pint jars or freezer containers.
Cover and refrigerate till a jam-like consistency, about 4 hours.
Store jam in the refrigerator for up to 3 weeks or freeze jam for up to 1 year.
Thaw the frozen jam in the refrigerator befoe serving. Makes about 3 cups.
