This version does not can the jam for storing in the pantry, and instead makes jam that can be refrigerated for up to 3 weeks. If you prefer canning and long-term storage, use the same ingredients, but boil mixture inside jars during the boiling step, as would be done in any canning preparation.

Servings: 4 cups

Fresh
4 cups raspberries

Pantry
3-1/2 cups granulated sugar

Warm sugar
Preheat oven to 250 degrees-F. Place sugar in an oven-proof skillet and heat for 15 minutes.

Boil raspberries
Place raspberries in a large stock pot. Mash with a potato masher. Heat over medium-high heat until boiling. Continue to boil for 3 minutes.

Make jam
Add warmed sugar to the raspberries and bring to a boil, stirring continuously. Continue to boil for 8 to 10 minutes or until mixture reaches 220 degrees-F.

Test
While mixture is boiling, place a small plate in the freezer to chill. Once the mixture reads 220 degrees-F, spoon out a small amount and place on the chilled plate. Let cool for 1 minute, then push the jam with a finger to see if the jam remains fluid or if it has started to solidify. If the surface of the jam wrinkles when pushed, the mixture is done. If not, continue boiling another few minutes and try again.

Store and serve
Pour hot mixture into a glass storage container. Leave on the counter uncovered for 30 minutes to cool. Cover and store in the refrigerator until ready to serve. Serve at room temperature along with Dinner Rolls ^[1] or use with Raspberry Turnovers (recipe coming soon). Jam will keep in the refrigerator for up to 3 weeks.