Back

Seedless Red Raspberry Jam

6 12 oz. jars

30 minutes

    • 1 30 oz. jar The Perfect Purée Red Raspberry Puree, thawed
    • 6 1/2 cups granulated sugar
    • 1/2 tsp. butter
    • 1 3-oz.packet liquid pectin
Method:
1. In a large saucepot stir together Raspberry puree, sugar, and butter. Bring mixture to a rolling boil over high heat, stirring constantly.
2. Add pectin; return mixture to a rolling boil. Stir constantly for 1 minute.
3. Pour jam into hot sterilized jars and seal immediately with paraffin or use standard metal lids with rings.