Prep Time::5 mins
Cook Time::20 mins
Additional Time:: 8 hrs 5 mins
Total Time:: 8 hrs 30 mins
Servings::56
Yield::7 (½-pint) jars
Ingredients
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4 cups mashed raspberries
4 cups white sugar
1 tablespoon freshly squeezed lemon juice
Directions
Gather the ingredients.
Bring raspberries to a boil in a very large pot. Cook for 4 minutes. Add sugar and lemon juice; stir well. Bring back to a boil, stirring constantly. Cook for another 4 minutes.
Remove pot from heat and divide jam into sterilized jars, leaving 1/4-inch of space at the top.
Seal and transfer jars into a boiling water bath. Make sure jars are covered with at least 1 inch of water; let sit for 5 minutes.
Lift jars and let them cool in a draft-free place without touching, 8 hours to overnight.