Homemade Raspberry Jam Recipe - What's For Din'? - Courtney Budzyn - Recipe 96

Homemade Raspberry Jam Recipe | How to Make Raspberry Jam

There’s nothing quite like simmering a homemade raspberry jam on a Sunday morning. The aroma just fills your house to the max with deliciousness! Not only does homemade jam smell good, it tastes amazing. I used to buy a really good quality jam for my husband and I. But ever since I made my own, nothing compares! Fresh jam is 1000% better tasting than store bought, even when it is made using the same method. It makes me think of how my great grandparents ate. The owned a HUGE poultry farm and my great grandma Verda would make homemade everything from scratch all day long. They had the best food back then! If you have the means to make it from scratch, do it! Not only is it healthier, but I swear it feels therapeutic! At least for me anyways lol.

I hope you enjoy!

If you want that cake recipe click here! : https://goo.gl/b8r8j4

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| Ingredients |
2 8 Ounce Bags Organic Frozen Raspberries
1 ½ Cups Granulated Sugar (I used pure cane sugar)
Juice from half a lemon (About 2 Tablespoons)

| Directions |

In a heavy bottomed sauce pan, combine raspberries and sugar over high heat and bring to a boil. The raspberries will start to break down. Once it is boiling continue cooking over medium-high heat, stirring constantly, for about 5-10 minutes depending on your desired thickness.

TIP: You can take a small amount out and set it in the refrigerator to test thickness. Cook it longer for a thicker jam.

Once at your desired consistency, remove from heat and add lemon juice. Stir well. You may choose to sift the seeds out if you desire. Allow jam to cool and store in a sealed glass container in the refrigerator.

Shelf life is about 2-3 weeks. Use your better judgment.

Enjoy!