fool proof raspberry jam

How To Make fool proof raspberry jam

• 1

  Place sugar in a shallow pan ( I use a jelly roll pan or cookie sheet) and warm on 250 for 15 minutes.
• 2

  Mash berries with potato masher. Bring to a boil, boil hard for one minute, stirring constantly.
• 3

  Add warm sugar, return to a boil, boil mixture till it forms a gel. About 5 minutes.
• 4

  put in sterile jars and use warm lids so they seal. Once you hear the lids pop, you know they have sealed properly. I also have used tupperware containers and refrigerated insted of canning.
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