Raspberry Jam

Ingredients

• 1 kg ripe raspberries
• 500 g fruit pectin 2:1 (or 350 g fruit pectin 3:1)
• 2 lemons (juiced)

Instructions

1. 1.

   Wash, trim, and weigh the raspberries. Combine them with the fruit pectin in a pot, stir, and let the mixture sit for about 2 hours to extract juice. Briefly puree the berries with an immersion blender. Add lemon juice and cook while stirring for about 5 minutes, skimming off any foam.

2. 2.

   Fill hot-washed jars up to the rim with the jam.

3. 3.

   Seal the jars and place them on the lids for about 15 minutes, then flip and let cool.