courtesy of Ulla Saunders
(no pectin or hot water bath needed)
(no pectin or hot water bath needed)
4 C smashed raspberries
2 T white vinegar
Combine in a saucepan and bring to a boil slowly, stirring constantly. Let boil rapidly for 3 minutes.
Add:
4 C sugar
Stir until the sugar dissolves, bring to a boil. Boil rapidly for 10 minutes, stirring often.
Remove from heat. Pour into a flat container and let sit for 24 hours. Stir about 6 times during this cooling period.
Ladle into jars and seal with paraffin wax (or a hot water bath).
Makes 3 pints of jam.