Raspberry Jam Recipe

Ingredients:

• 5 cups raspberries
• 1 package of powdered fruit pectin
• 7 cups sugar water

Method:

Mix pectin with 1/4 cup water.

Bring to a boil and boil for one minute.

Immediately stir pectin into fruit and continue stirring for about three minutes.

Fill jars, cover and let sit at room temperature. Store jam in freezer.

After thawing it will keep in the refrigerator for three weeks. I use small containers.
Lilly Petronka enjoys finding inexpensive ways to decorate through shopping at charity shops, thrift shops, store sales and crafting.